Who doesn’t love a loaded chicken soup?
Packed with veggies, tender chicken, and broth, this Chicken Enchilada Soup is easy to make and sure to please!
Serves 5
287 calories per serving
About 458 grams per serving
5 fat | 29 carb | 31 protein | 6 fiber
Search Rushing to the Kitchen Chicken Enchilada Soup on Myfitnesspal or MacrosFirst!
Chicken Enchilada Soup
Ingredients
- 16 oz chicken breast raw weight
- 175 g yellow onion diced
- 1 clove garlic minced
- 4 cup chicken broth reduced sodium
- 10 oz red enchilada sauce mild (I used old El Paso)
- 10 oz canned crushed tomatoes
- 15 oz can black beans reduced sodium, drain and rinsed
- 8 Tbsp reduced fat cream cheese spread
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt + more to taste
- Handful fresh cilantro
Instructions
- Start by bringing a large pot of water to a boil.
- Add your chicken and cook until cooked thoroughly, about 25-30 minutes).
- Remove from water and shred with a hand mixer.
- In a large pot over medium heat, add olive oil spray and the onions and salt. Cook until translucent and add the garlic. Cook another 2 minuets.
- Add in spices and stir.
- Add in enchilada sauce, crushed tomatoes, beans, stock, and cream cheese.
- All cheese to completely melt and add in chicken. Stir.
- Add in cilantro and any additional salt to taste.
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