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Home Ground Chicken Recipes

Lo-Cal Chicken Enchilada Soup

Lo-Cal Chicken Enchilada Soup
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I stumbled upon this chicken enchilada soup recipe and tweaked it to my liking. I thought with the recent cold snap, and with the holidays coming, this would be a good thing to serve.

I added taco seasoning, corn tortilla strips, and chopped banana peppers for heat. Apparently, you raise your metabolism by eating spicier foods. So if you don’t like a little heat, replace banana peppers with bell peppers.

This chicken enchilada soup recipe has 130 calories per cup and is pretty healthy. It has lean chicken breast and lots of vegetables, including the unexpected pumpkin. The pumpkin gives the soup some depth without all the extra calories.

Lo-Cal Chicken Enchilada Soup

Lo-Cal Chicken Enchilada Soup

Gretel ShawGretel Shaw
You can make an amazing chicken enchilada soup out of your regular enchilada ingredients. Here is a very easy recipe you can make at home.
5 from 1 vote
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Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Soup
Cuisine Mexican
Servings 9 people
Calories 129 kcal

Ingredients
 
 

  • taco seasoning¼ cup taco seasoning
  • Chicken mince10 ounces ground chicken (minced chicken) - cooked
  •  
    2 cans enchilada sauce - green
  • bowl of fresh chicken broth3 cups chicken stock (chicken broth or chicken bouillon)
  • Pile of corn tortilla chips or nachos isolated on a white background4 medium corn tortillas - cut into strips
  • Ripe yellow onion on a white background½ cup yellow onion - chopped
  • Isolated yellow bell peppers2 medium yellow bell peppers (yellow capsicum) - seeded and diced
  • Celery isolated on white background. top view1 ½ cup celery - chopped
  •  
    1 can pumpkin puree
  • Sweet corn kernels in wooden bowl over white1 cup corn kernels - frozen
  •  
    3 sprays non-stick spray
  • wooden bowl of salt1 teaspoon salt
  • Ground black pepper pile, paths, top1 teaspoon ground black pepper

Instructions
 

  • Spray pot with non-stick spray and saute onions and peppers over medium heat until translucent.
  • Add corn, chicken, taco seasoning and broth.
  • In another bowl, whisk together the enchilada sauces and pumpkin. Add to the pot and stir. Season with salt and pepper. Let it boil, cover and simmer for 20 minutes.
  • After 20 minutes, add tortilla strips. Cover and simmer for 5 more minutes.

Nutrition

Calories: 129kcalCarbohydrates: 19gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 29mgSodium: 1159mgPotassium: 437mgFiber: 4gSugar: 5gVitamin A: 8107IUVitamin C: 55mgCalcium: 40mgIron: 2mg
Have you tried this recipe?Please leave a rating and comment.
Tags: Mexican
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