Smothered Chicken Burrito Soup
Try this Smothered Chicken Burrito Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 4 cups chicken broth
- 1 tablespoon taco seasoning
- 1 cup frozen corn
- 1/2 cup chopped cilantro
- 1/2 red bell pepper chopped
- 1/2 yellow onion chopped
- 1/2 green bell pepper chopped
- 2 cups chopped cooked chicken i used a roisterer chicken
- 1 cup spanish rice dry packet
- 2 can enchilada sauce i used old el paso
- 1/2 cup alfredo sauce
- Carbohydrate 95.1950111076108 g
- Cholesterol 3991.92 mg
- Fat 801.949860116012 g
- Fiber 11.226301073859 g
- Protein 1018.19800117512 g
- Saturated Fat 232.245531784678 g
- Serving Size 1 1 recipe (5753g)
- Sodium 6807.03384518452 mg
- Sugar 83.9687100337518 g
- Trans Fat 66.9541458325832 g
- Calories 11914 calories
In a large pot add enchilada sauce, chicken broth, chopped onion, green peppers and red peppers. Place over medium-high heat and bring to a boil. Add rice and taco seasoning, bring soup back to a boil. Cover and reduce heat to medium-low and simmer for 7 minutes (or follow the back of the directions on the Spanish rice dry packet you use).Once the rice has cooked add chicken, Alfredo sauce, corn and cilantro. And cook for 10-15 minutes over low heat.Immediatley serve the soup. Top each bowl fo soup with a small flour tortilla and garnish with cheese, sour cream, salsa and cilantro.
