Appetizers / Soups / Salads

Chicken Enchilada Stoup takes 20 minutes to prepare.

Chicken Enchilada Stoup takes 20 minutes to cook.

Chicken Enchilada Stoup makes 6 servings.

The ingredients for Chicken Enchilada Stoup are:

1 c cooked Brown Rice
2 Shredded Chicken Breast
1 c Frozen Corn Kernels
1 can or 2 if you wish of Black Beans
28oz size enchilada sauce I did mild but do according to your taste
1/2c onion
a few springs of cilantro

Here is how you make Chicken Enchilada Stoup:

First I took the chicken breasts and boiled it, afterwards I shredded the chicken with a fork. Than you take a big pot, add in the onion and cilantro, let sautéed for a few mins, add rest of the ingredients. I used left over brown rice, but i would imagine you would want to cook the rice before putting in there. I just let it simmer for a good 45 mins and served with some avocado and a pinch of light sour cream. YUM!Just an estimate of about 6-8 servings, with the serving size being about 1c - 1c 1/2. Number of Servings: 6Recipe submitted by SparkPeople user JENNYLYNN1977.

The nutritional information for Chicken Enchilada Stoup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 206.8

• Total Fat: 1.8 g
• Cholesterol: 45.2 mg
• Sodium: 774.2 mg
• Total Carbs: 14.9 g
• Dietary Fiber: 2.3 g
• Protein: 20.7 g