Sour Cream Chicken Enchilada Soup


4.3 of 5 (38)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 153.1
  • Total Fat: 3.4 g
  • Cholesterol: 29.5 mg
  • Sodium: 1,085.4 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 14.1 g

View full nutritional breakdown of Sour Cream Chicken Enchilada Soup calories by ingredient
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Introduction

This recipe came from the chicken enchilada recipe I submitted earlier. I didn't need to make that many chicken enchiladas, so I made this up to make a slightly different meal. I used the remaining sauce from the chicken enchilada recipe, then added the remaining chicken and added the chicken broth. This recipe came from the chicken enchilada recipe I submitted earlier. I didn't need to make that many chicken enchiladas, so I made this up to make a slightly different meal. I used the remaining sauce from the chicken enchilada recipe, then added the remaining chicken and added the chicken broth.
Number of Servings: 4

Ingredients

    8 oz. fat free sour cream
    1/2 can fat free cream of chicken soup
    1/2 tbls. fresh chopped cilantro
    1 1/4 cups cooked shredded chicken breast
    1/2 can Mexican Rotel
    1/2 cup chopped onions
    1/2 can diced green chiles
    2 cups fat free/ reduced sodium chicken broth

Directions

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.

Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.

Mix together the chicken mixture with the sour cream mixture in a large saucepan and add the chicken broth. Heat through and serve.

Can serve over tortilla chips or with warmed tortillas, but this is not included in the calorie counter.

Number of Servings: 4

Recipe submitted by SparkPeople user SKEYDOO.

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Member Ratings For This Recipe


  • Good
    8 of 9 people found this review helpful
    This turned out pretty good. I actually didn't add but a little of the broth because the soup was already "soupy" with the cream of chicken soup, the liquid from the Rotel, and the sour cream. I was also trying to cut back on some of the sodium.
    Good quick meal alone or with a sandwich.
    - 11/22/08

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  • Incredible!
    8 of 8 people found this review helpful
    When I heated this up I only added about 3/4c. of chicken broth. I left it more on the thicker side like a chowder. I also added some corn and the family was able to enjoy two meals from one. Thanks!! ~D - 2/27/08

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  • 5 of 5 people found this review helpful
    At this moment I am making the enciladas and have tons of leftover cream and chicken so I am going to make the soup. Should I freeze or just put the cream and chicken mixture in the refrigerator? - 9/15/08

    Reply from SKEYDOO (10/13/08)
    I have recently frozen the cream sauce and the chicken separately, but I have also made the soup and frozen it. Just depends on when you want to eat it. It works either way!


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  • Very Good
    4 of 4 people found this review helpful
    I added a little bit of corn and some brown rice. This is a great recipe! - 8/9/10

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  • Very Good
    4 of 4 people found this review helpful
    Made a few adjustments, like other people said I didn't end up using any chicken broth, but I did (accidentally) use the whole can of cream of chicken instead of half. I liked it as a thick chowder. Added black beans also, and food processed the Rotel, chiles and onions so they weren't so chunky. - 1/3/10

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