Chicken Enchilada Soup
Prep
Cook
Total
Yield 8 servings
Start your back to school shopping this year at Walmart and make this delicious Chicken Enchilada Soup. On the table in less than 30 minutes! | Strawberry Blondie Kitchen
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 3 garlic cloves, minced
- 2 cups chicken stock, divided
- ½ cup masa harina
- 1 can Campbell's® Condensed Tomato Soup
- ½ cup Pace®, I used mild
- 1 can black beans, rinsed and drained
- 1 can (4 oz) green chiles, optional
- 2 cans (12.5oz) Swanson® Premium Chicken
- Cilantro, cheese, avocado, tortilla strips for garnish
Instructions
- In a medium pot, heat olive oil over medium heat.
- Add onion and garlic and saute for 2 minutes
- Pour in 1 cup chicken broth and masa harina. Whisk to combine. (mixture will be thick)
- Add tomato soup, remaining chicken stock, salsa, black beans, green chiles and chicken. Stir to combine.
- Lower heat to medium low and simmer for 12-15 minutes.
- Top with cilantro, cheese, avocado and tortilla strips if desired.
Courses Soup
Cuisine Mexican
Nutrition Facts
Serving Size 8 servings
Amount Per Serving | ||
|---|---|---|
Calories 154 | ||
% Daily Value | ||
Total Fat 4 g | 6% | |
Saturated Fat 1 g | 5% | |
Cholesterol 20 mg | 7% | |
Sodium 540 mg | 23% | |
Total Carbohydrates 21 g | 7% | |
Dietary Fiber 3 g | 12% | |
Sugars 5 g | ||
Protein 10 g | 20% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/chicken-enchilada-soup/