Soup

Hasty Chicken Enchilada Soup is for Soup.

Hasty Chicken Enchilada Soup takes 10 minutes to prepare.

Hasty Chicken Enchilada Soup takes 30 minutes to cook.

Hasty Chicken Enchilada Soup makes 10 servings.

The ingredients for Hasty Chicken Enchilada Soup are:

I would have prefered to cook my own chicken breast, but was getting hungry and did not have the hour to wait. Although the sodium level is high, this could be switched to suit dietary needs. The canned chicken breast is the 12.5 oz. can, also I used 3 tsp. of sage, and also some dried red pepper (the kind sprinkled on pizza) adjust to the heat you desire.

Here is how you make Hasty Chicken Enchilada Soup:

Add the black beans (undrained), corn(undrained), fat fee low sodium chicken broth, and chicken (drained) to your soup pot on high heat. Chop the tomatoe and the onion (I left the pieces large), add to the boiling soup, cover and cook for 30 minutes, on medium low heat. Shredded 2% cheddar, or reduced fat sourcream are nice additions if you have calories to use.Makes 10 1-cup servings.Number of Servings: 10Recipe submitted by SparkPeople user ADRAGONFLY76.

The nutritional information for Hasty Chicken Enchilada Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 112.6

• Total Fat: 1.0 g
• Cholesterol: 3.0 mg
• Sodium: 513.2 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 6.4 g
• Protein: 7.9 g

Hasty Chicken Enchilada Soup is Mexican cuisine.

The dietary needs meet for Hasty Chicken Enchilada Soup is Low Fat