Chicken Enchilada Soup

Chicken Enchilada Soup Recipe

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Carolyn Haas


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


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 1 medium
    onion, chopped
  • 1 medium
    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
  • 1/2 tsp
  • ·
    salt and pepper, to taste

  • ·
    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.

Printable Recipe Card

About Chicken Enchilada Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Southwestern
Dietary Needs: Low Fat
Other Tag: Healthy
Hashtag: #diet friendly

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