Soup

Enchilada Soup is for Soup.

Enchilada Soup takes several minutes to prepare.

Enchilada Soup takes several minutes to cook.

Enchilada Soup makes 6 servings.

The ingredients for Enchilada Soup are:

Reduced sodium chicken broth, 3 (14.5 oz cans)
Chicken breast, 1 lb cooked, diced
Corn 1 can
Black beans, 1 can drained and rinsed
Diced tomatoes & green chilies, 1 can
Enchilada sauce, 1 can (10oz)
Extra virgin olive oil, 2 tbsp
Onion, 1 cup diced
Brown rice, uncooked 0.25 cup
Shredded cheddar cheese, 0.25 cup
Reduced fat sour cream, 0.3 cup

Here is how you make Enchilada Soup:

Cook chicken, dice and set asideAdd olive oil to large potBrown onions on medium heat.Add chicken broth, tomatoes and enchilada sauce and bring to a boil.Add chicken, corn, beans and rice. Bring to a boil, reduce heat, simmer for 20 minutes or until rice is done. Add cheddar cheese and sour cream (optional, can add to individual bowls as sour cream can curdle)Serving Size: Makes 6 (approx) 1.5 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user SNEAKYMONKEY1.

The nutritional information for Enchilada Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 281.6

• Total Fat: 9.5 g
• Cholesterol: 51.0 mg
• Sodium: 1,073.7 mg
• Total Carbs: 23.9 g
• Dietary Fiber: 5.2 g
• Protein: 24.1 g