Mexican

Creamy Chicken Enchilada Soup is for Soup.

Creamy Chicken Enchilada Soup takes 10 minutes to prepare.

Creamy Chicken Enchilada Soup takes 15 minutes to cook.

Creamy Chicken Enchilada Soup makes 6 servings.

The ingredients for Creamy Chicken Enchilada Soup are:

Ingredients

1 - 10 3/4 oz Campbells Fat Free Cream of Chicken
1 - 8 oz Knudsen Fat-Free Sour Cream

1 - 10oz can Las Palmas Enchilada Sauce Medium
2 - Cubes frozen cilantro - Trader Joe's = 2 Tablespoons
1 - Tbsp McCormick Onion powder, Season to Taste
1 - Tbsp McCormick Garlic powder, Season to Taste

1 1/2 cup(s) cooked chicken breast, Cut into small cubes
1 - 14 oz Swanson Chicken Broth, Fat Free, Sodium Reduced

Here is how you make Creamy Chicken Enchilada Soup:

Combine soup and sour cream into sauce pan until creamy (melted). Add Enchilada Sauce and seasonings. Slowly add chicken and then stir in broth. The more broth makes it soupy, less broth keeps it creamy. Simmer for 10 minutes.Top with pico de gallo, cheese, sour cream and/or tortilla chips. Not added into the nutritional value.My husband and son add Tapatio to add a spicy punch.I have to say we think it taste better on day 2. Perfect to make a large batch ahead and eat for quick lunches or dinners.Number of Servings: 6Recipe submitted by SparkPeople user SWAN2B4ME.

The nutritional information for Creamy Chicken Enchilada Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 192.7

• Total Fat: 7.8 g
• Cholesterol: 46.0 mg
• Sodium: 1,016.9 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 2.1 g
• Protein: 13.1 g

Creamy Chicken Enchilada Soup is Mexican cuisine.