Chicken Enchilada Soup
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Barefeet in the Kitchen · by Mary Younkin★ 5.0 (7)

Chicken Enchilada Soup

NUTRITION · PER SERVING15M COOK
CAL 29%·PRO 61%
CARBS 42G30% OF CAL
8G FIBER0G ADDED0G INTRINSIC24G OTHER10G TOTAL SUGAR
FAT 32G51% OF CAL
15G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy soup loaded with shredded chicken, black beans, corn, and peppers in a rich enchilada sauce. Comforting and easy to make in a slow cooker.

mainmexicansoupchicken
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Nutrition & ingredients

Ingredients

serves 6
  • 1 small yellow onion, diced into 1/2-inch pieces
  • 1 teaspoon light flavored olive oil
  • 3 cloves garlic, minced
  • 3 cups cooked chicken, diced into bite size pieces ((turkey also works nicely in this recipe))
  • 2½ cups chicken broth
  • 15 ounces can petite diced tomatoes
  • 8 ounces red enchilada sauce, about 1 cup
  • 4 ounces chopped green chile ((frozen, canned, or fresh is fine))
  • 15 ounces black beans, drained and rinsed
  • 15 ounce canned corn
  • 3 tablespoons taco seasoning
  • 1 cup heavy cream
  • ½ teaspoon kosher salt, adjust to taste (taste before adding)
  • ½ teaspoon freshly cracked black pepper, adjust to taste
  • shredded cheese
  • sour cream
  • tortilla strips
PREP
5M
SODIUM
1504MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.