Chicken Enchilada Soup
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Budget Bytes · by Marsha McDougal★ 5.0 (20)

Chicken Enchilada Soup

NUTRITION · PER SERVING70M COOK
CAL 25%·PRO 78%
CARBS 34G28% OF CAL
11G FIBER0G ADDED0G INTRINSIC15G OTHER9G TOTAL SUGAR
FAT 23G42% OF CAL
7G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spicy soup with tender chicken, black beans, corn, and a homemade enchilada sauce made from chiles and spices. Topped with cheese, cilantro, and avocado.

mainamericansoupchicken
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Nutrition & ingredients

Ingredients

serves 6
  • 3 Tbsp cooking oil (divided, $0.12)
  • 1 yellow onion (diced, $0.70)
  • 1 jalapeño (seeded & diced, $0.33)
  • 2 cloves garlic (minced, $0.16)
  • 2 Tbsp all-purpose flour ($0.02)
  • 2 Tbsp chili powder ($0.60*)
  • ½ tsp ground cumin ($0.05)
  • ½ tsp garlic powder ($0.05)
  • ¼ tsp cayenne pepper ($0.02)
  • ¾ tsp salt ($0.05)
  • 3 oz. tomato paste ($0.43**)
  • 1 15oz. can black beans (drained, $0.69)
  • 1 15oz. can fire roasted diced tomatoes ($1.18**)
  • 1 10oz. can diced tomatoes with green chiles ($0.96**)
  • 1 cup frozen corn ($0.30)
  • 4 cups chicken broth ($0.52)
  • 2 chicken breasts (boneless, skinless, about 1½ lbs. $4.00***)
  • shredded cheese
  • cilantro
  • sliced avocado
  • sour cream
  • sliced jalapeño
PREP
10M
SODIUM
1757MG
ESTIMATE
COMPLETE

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