Sour Cream Chicken Enchilada Soup
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
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
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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.
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.
Member Ratings For This Recipe
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MALI79
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4EVACRAZY
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SARA13875
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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TALLGIRLX3
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MELISSA1218
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