Enchilada Soup

4 of 5 (1)
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:


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.

Rate This Recipe

Member Ratings For This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.