Mexican

Karen's Chicken Enchilada Soup is for Soup.

Karen's Chicken Enchilada Soup takes 30 minutes to prepare.

Karen's Chicken Enchilada Soup takes 40 minutes to cook.

Karen's Chicken Enchilada Soup makes 10 servings.

The ingredients for Karen's Chicken Enchilada Soup are:

1-1/2 lb boneless, skinless chicken breast
2 TB garlic powder
2 TB salt
3-4 small potatoes, peeled & cubed
1 medium white onion, chopped
3-4 celery stalks, chopped
1 10 oz can of Rotel
1 can tomato sauce
1 can black beans rinsed & drained (or pinto or kidney beans, rinsed & drained)
1 cup frozen yellow corn (or canned corn, rinsed & drained)
2 pkgs McCormick Enchilada Sauce Mix

Here is how you make Karen's Chicken Enchilada Soup:

In a large soup pot, boil chicken with garlic and salt until cooked through.Remove chicken to cutting board and shred or cube. Drain and rinse pot. Return chicken to soup pot with all other ingredients. Cover with water and put on to boil.Bring to a boil, stirring. Reduce to simmer, stirring occassionally for 30-45 minutes or until all veggies are soft.Garnish as desired with fresh chopped cilantro, dollup of fat-free sour cream and/or low fat Mexican cheese blend or queso fresco. (Garnishes not included in nutritional info)Makes about 10 - 2 cup servings.You could also make this recipe using extra lean ground beef, ground turkey, or chili meat.Number of Servings: 10Recipe submitted by SparkPeople user COREYLOVE.

The nutritional information for Karen's Chicken Enchilada Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 150.6

• Total Fat: 0.6 g
• Cholesterol: 6.2 mg
• Sodium: 2,142.1 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 5.0 g
• Protein: 7.3 g

Karen's Chicken Enchilada Soup is Mexican cuisine.