Chicken Enchilada Soup
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 4.5 (20)

Chicken Enchilada Soup

NUTRITION · PER SERVING45M COOK
CAL 29%·PRO 78%
CARBS 53G36% OF CAL
16G FIBER12G SUGAR26G OTHER
FAT 27G41% OF CAL
8G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, hearty soup built on chicken, beans, corn, and enchilada flavors. Customizable with toppings like avocado and cheese. Filling and satisfying.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 tbsp olive oil (, or use cooking spray)
  • 1 onion (, finely diced)
  • 2 stalks celery (, finely diced)
  • 2 carrots (, finely diced)
  • 1 red bell pepper (, diced)
  • 2 tsp dried oregano (or mixed herbs)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • 14 oz (400g) canned chopped tomatoes
  • 2 tbsp tomato paste
  • 4 cups (960ml) chicken broth (or chicken stock)
  • ½ cup (120ml) cream ( (leave out for slimming version))
  • 14 oz (400g) kidney beans (, drained and rinsed)
  • 14 oz (400g) black beans (, drained and rinsed)
  • 1 cup (160g) corn ( (fresh, frozen or from a can))
  • 3 cups (460g) shredded cooked chicken ((see notes if using fresh))
  • salt and pepper to season
  • chilies
  • red papper flakes
  • avocado
  • cheese
  • tortilla chips
  • sour cream
  • lime wedges
PREP
15M
SODIUM
1903MG
ESTIMATE
COMPLETE

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