Enchilada Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.0
  • Total Fat: 6.3 g
  • Cholesterol: 23.8 mg
  • Sodium: 652.3 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 5.1 g
  • Protein: 15.0 g

View full nutritional breakdown of Enchilada Soup calories by ingredient
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From PC website From PC website
Number of Servings: 8


    3.5 cups beef broth
    2 cups water
    1/2 pound ground chicken (or 93% turkey)
    1/2 cup diced red bell pepper
    1 garlic clove, pressed
    1/4 cup masa harina (instant corn masa mix) or flour
    2 cans enchilada sauce (10 oz each)
    1 can (15 oz) black beans rinsed and drained
    1 cup thinly sliced zucchini
    1/4 cup snipped fresh cilantro or subsitute 1 tsp dried
    1 cup reduced fat 4-cheese Mexican, shredded cheese
    2 tbsp lime juice, fresh


1) In large dutch oven, cook ground chicken (or 93% ground turkey) over medium high hear until browned, drain and rinse. Add bell pepper and garlic to turkey, cook and stir 2 minutes. Add masa harina/flour, enchilada sauce, beans, broth and water. Bring to a boil; reduce heat to a simmer.
2) Add zucchini to soup; simmer, uncovered, 2 - 3 minutes or until zucchini is crisp-tender. Remove from heat; stir in cilantro and lime juice. Ladle into soup bowls. Sprinkle with 1/8 cup cheese, if desired

Makes 8 (1.25 cup) servings

Number of Servings: 8

Recipe submitted by SparkPeople user RYCOELMA.

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