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Creamy Chicken Enchilada Soup
- prep: 10 min
- cook: 20 min
- total: 30 min
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SaveIngredients
- 1 tbsp olive oil or coconut oil
- 1 jalapeño pepper, chopped with seeds removed
- 1 medium sized yellow onion, chopped
- 8 oz frozen or fresh organic corn
- 1 14 oz jar or can of red enchilada sauce
- 1 14 oz jar or can of salsa verde or tomatillo (green) enchilada sauce
- 1 8 oz can diced green chilies
- 32 oz chicken stock
- 1 lb cooked shredded chicken breast
- 2 cups cooked rice* (I use brown, but any rice is fine)
- ½ cup sour cream
- 4 oz cream cheese
- Optional garnishes:
- shredded cheddar cheese
- chopped cilantro
- chopped tomatoes
- chopped green onion
- chopped avocado
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 3269 % Daily Value *
- Total Fat: 218 g 334.72%
- Saturated Fat: 96 g 478.83%
- Trans Fat: 4 g %
- Cholesterol: 1052 mg 350.52%
- Sodium: 2915 mg 121.44%
- Calcium: 2235 mg 223.49%
- Potassium: 3617 mg 103.34%
- Magnesium: 0 mg 0%
- Iron: 11 mg 63.27%
- Zinc: 0 mg 0%
- Total Carbohydrate: 131 g %
- Dietary Fiber: 24 g 94.72%
- Sugar: 46 g
- Protein: 195 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 1 g
- Omega 6 Fatty Acid: 16 g
- Vitamin A 175.62%
- Vitamin C 137.58%
- Vitamin D 21.78%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat27
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs2
- Exchange - Starch2
- Exchange - Vegetables4
- Exchange - Lean Meat24
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total4 c
- MyPlate - Fruit0 c
- MyPlate - Dairy6 c
- MyPlate - Protein Total17 oz-eq