Chicken Enchilada Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 147.1
  • Total Fat: 1.8 g
  • Cholesterol: 23.7 mg
  • Sodium: 788.9 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 16.4 g

View full nutritional breakdown of Chicken Enchilada Soup calories by ingredient


Introduction

This zesty soup is great for mexican lovers! And it freezes great. Make a double batch and freeze some for later! This zesty soup is great for mexican lovers! And it freezes great. Make a double batch and freeze some for later!
Number of Servings: 12

Ingredients

    2 T cornstarch
    2 T water
    32 oz. chicken broth
    2 cups cooked, chopped chicken breast
    15 oz. black beans, rinsed and drained
    14.5 oz can diced tomatoes
    11 oz. can mexi corn
    8 oz. bottle taco sauce
    1 cup chopped red bell pepper
    4 oz. can diced green chilies
    2 T. fresh cilantro, chopped

Directions

Combine corn starch and water in small bowl. Stir together in large soup pan chicken broth, chicken, beans, tomatoes, mexi-corn, taco sauce, red pepper, green chilies and corn starch mixture. Bring to a boil, stirring occasionally. Add cilantro. May garnish with crushed corn chips, avocado, sour cream or cheddar cheese when serving (this is not in the nutritional info!) Makes 12-1 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user LAESS113.