Real Recipes From Real Home Cooks ®

chicken enchilada soup

Recipe by
Carolyn Haas
Whitewater, WI

I was looking to use up left over shredded chicken and had these ingredients handy. Without garnishes, it is 0 (zero) WW SmartPoints!

yield 4 -6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For chicken enchilada soup

  • 1 md
    onion, chopped
  • 1 md
    bell or poblano pepper any color, chopped (combination ok)
  • 2 clove
    garlic, minced or grated
  • 15 oz
    black beans, drained
  • 2 c
    corn, canned or frozen
  • 2 c
    cooked chicken, diced or shredded
  • 4 c
    chicken broth (or bouillon plus water)
  • 1 c
    salsa, tomato-based
  • 1 tsp
    cumin
  • 1/2 tsp
    oregano
  • salt and pepper, to taste
  • GARNISHES
  • shredded cheese
  • sliced black olives
  • sour cream
  • slices of avocado
  • chopped cilantro
  • tortilla chips

How To Make chicken enchilada soup

  • 1
    Spray pan with cooking spray. Cook onion and peppers until softened. Add garlic, cook for another minute.
  • 2
    Add other ingredients. Bring to boil, reduce heat and simmer for 10-20 minutes.
  • 3
    Serve with garnishes.
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