Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (2)
Chicken Enchilada Soup
NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 61%
CARBS 44G50% OF CAL
10G FIBER0G ADDED0G INTRINSIC28G OTHER5G TOTAL SUGAR
FAT 6G16% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty chicken enchilada soup with tender shredded chicken, beans, corn, and warming spices in a rich red sauce. Flavorful and easy, topped with your favorites.
mainmexicansoupchicken🫕 dutch oven
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic (minced)
- 3 cups low sodium chicken broth
- 1 cup red enchilada sauce
- 15 ounces fire roasted diced tomatoes
- 7 ounce can mild diced green chiles
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 15 ounces black beans (rinsed and drained)
- 15 ounces pinto beans (rinsed and drained)
- 1 pound boneless, skinless chicken breasts
- 1 cup frozen or canned corn
- Optional, for serving: shredded cheese, avocado, cilantro, lime wedges, sour cream, tortilla chips or tortilla strips, etc.
At a glance
PER SERVING · TIME 40M
CAL 17%·PRO 61%
CARBS 44G50% OF CAL
10G FIBER0G ADDED0G INTRINSIC28G OTHER5G TOTAL SUGAR
FAT 6G16% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1084mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 961mg
- Calcium
- 141mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1084MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.