Dinner

Chicken enchilada soup with black beans is for Dinner.

Chicken enchilada soup with black beans takes 45 minutes to prepare.

Chicken enchilada soup with black beans takes 20 minutes to cook.

Chicken enchilada soup with black beans makes 8 servings.

The ingredients for Chicken enchilada soup with black beans are:

2 onions, chopped into quarters
1.5 cups roma tomatoes, halved
1 tsp canola oil
4 cups chicken broth
2 cups salsa
4 tsp taco seasoning
1/2 cup masa (corn) flour
1.75 cup shredded boneless, skinless chicken meat (I used the meat from 2 roasted chicken thighs)
1 large can (about 2.5 cups) tomato sauce
1.5 cups black beans
Optional: garlic powder to taste

Here is how you make Chicken enchilada soup with black beans:

1. Toss onions and tomato in oil and roast in 400 degree oven for about 45 minutes. Add veggies to about 1 cup of salsa in a blender and blend until almost, but not quite smooth.2. Meanwhile, heat chicken broth in a large pot and when up to almost a boil, add masa flour and taco seasoning and whisk until thickened.3. Add blended veggies, tomato sauce, black beans and tomato sauce and stir. Stir in shredded cheese and cook on low for 20 minutes to blend flavours.4. Serve with shredded cheese, hot sauce and/or light sour cream or low fat Greek yogurt (all not included in calorie count).Serving Size: Makes 8 generous 1.5 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user DANCEMOM1970.

The nutritional information for Chicken enchilada soup with black beans is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 194.1

• Total Fat: 3.0 g
• Cholesterol: 25.5 mg
• Sodium: 1,322.7 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 6.1 g
• Protein: 14.9 g

Chicken enchilada soup with black beans is Mexican cuisine.