Chicken Enchilada Soup
Try this Chicken Enchilada Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 5
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 tsp. salt
- 1 medium onion
- 3 garlic cloves
- 1 jalapeã±o pepper
- 1 tbsp. extra virgin olive oil
- 3 tbsp. tomato paste
- 1 tbsp. chili powder
- 1/2 tsp. pepper
- 2 tsp. ground cumin
- 1 can (10 oz.) enchilada sauce
- 1 pkg. (6 oz.) southwestern grilled chicken breast (
- 2 cans (15 oz. each) fat-free chicken broth
- 1 can (10 oz.) diced tomatoes with green chilies (i used
- Carbohydrate 1.7532188 g
- Cholesterol 0 mg
- Fat 5.45101 g
- Fiber 0.331413991961479 g
- Protein 0.37889 g
- Saturated Fat 0.75421924 g
- Serving Size 1 1 (1-1/2 cup) serving (16g)
- Sodium 274.38688 mg
- Sugar 1.42180480803852 g
- Trans Fat 0.16226976 g
- Calories 56 calories
In a large skillet, heat oil over medium heat. Chop up jalapeño and onion and add to the skillet. Allow to cook 6-8 minutes or until tender.Add garlic and corn and cook one minute longer.Mix in chicken, chili powder, cumin, salt and black peppers. (I cut the chicken into smaller bite size pieces so I would get more chicken with each bite.)Stir in the broth, tomatoes, sauce, and tomato paste. Cook an additional 6-8 minutes or until warm.Serve with fat-free sour cream (to tame some of the heat), tortilla chips (to add some crunch), and/or cilantro, or just eat it as it is.
