Chicken enchilada soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,825.2
- Total Fat: 34.9 g
- Cholesterol: 230.0 mg
- Sodium: 8,361.2 mg
- Total Carbs: 252.2 g
- Dietary Fiber: 78.3 g
- Protein: 144.8 g
View full nutritional breakdown of Chicken enchilada soup calories by ingredient
Introduction
A healthy alternative to enchiladas A healthy alternative to enchiladasNumber of Servings: 1
Ingredients
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1 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions, raw
2 stalk, large (11"-12" long) Celery, raw
1 large (7-1/4" to 8-1/2" long) Carrots, raw
1 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh
3 clove Garlic
1.5 tsp Cumin (ground) (by IVORYGRL1)
1 tbsp Chili powder
1 tsp Oregano, ground
1.5 cup Hunt's Fire Roasted Diced Tomato
0.7 cup Tomato Paste
4 cup (8 fl oz) Chicken Broth
1.5 cup Beans, red kidney
1.5 cup Beans, black
1 cup Yellow Sweet Corn, Canned
2 cup, chopped or diced Roasting Chicken, light meat
Optional topping
Cheese, avocado, sour cream, corn chips, etc.
Directions
Slice celery and carrot and dice onion and pepper. Add garlic. Sauté in oil 5-6 minutes until softened.
Stir in seasoning, diced tomatoes, paste, and chicken broth. Si ER 10-15 minutes until vegetables are tender.
Remove from heat. Use immersion blender to blend until creamy. Add beans, corn and chicken. Stir to combine and heat until all is warmed up.
Add toppings as desired, but not included in nutritional info
Serving Size: 10 servings
Number of Servings: 1
Recipe submitted by SparkPeople user PATIENTSAM.
Stir in seasoning, diced tomatoes, paste, and chicken broth. Si ER 10-15 minutes until vegetables are tender.
Remove from heat. Use immersion blender to blend until creamy. Add beans, corn and chicken. Stir to combine and heat until all is warmed up.
Add toppings as desired, but not included in nutritional info
Serving Size: 10 servings
Number of Servings: 1
Recipe submitted by SparkPeople user PATIENTSAM.
