Chicken Enchilada Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 176.0
- Total Fat: 1.8 g
- Cholesterol: 26.9 mg
- Sodium: 653.3 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 6.2 g
- Protein: 17.7 g
View full nutritional breakdown of Chicken Enchilada Soup calories by ingredient
Number of Servings: 8
Ingredients
-
2 boneless chicken breasts, cooked and chopped
2 large ribs of celery, chopped
1 large onion, chopped
8 oz of frozen corn - half of a bag
1 can of green chilies
1 carton of low sodium chicken broth
2 cans of black beans, drained and rinsed
1 can of Italian flavored diced tomatoes
1 can of mild Rotel tomatoes, drained (skip if you want even less spicy)
3/4 cup mild red enchilada sauce
3 oz. light cream cheese (reserve until the end)
1 tsp. cumin
1 tsp. chili powder
pinch of red pepper salt and pepper to taste
Directions
Cut the chicken in bite size peices and saute it with the celery and onions in a pot sprayed with pam.
Add the rest of the ingredients (except cream cheese), bring to a boil. Reduce and simmer for at least 30 minutes. Add the cream cheese right before serving
Extras: Serve with corn tortillas or tortilla chips. Add jack or cheddar cheese when finished. Sprinkle with hot sauce for an extra kick. Top with sour cream.
Number of Servings: 8
Recipe submitted by SparkPeople user COACHJEANNE.
Add the rest of the ingredients (except cream cheese), bring to a boil. Reduce and simmer for at least 30 minutes. Add the cream cheese right before serving
Extras: Serve with corn tortillas or tortilla chips. Add jack or cheddar cheese when finished. Sprinkle with hot sauce for an extra kick. Top with sour cream.
Number of Servings: 8
Recipe submitted by SparkPeople user COACHJEANNE.