Chicken Enchilada Soup Recipe

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Chicken Enchilada Soup
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  1. Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
  2. Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
  3. Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 158.67 Kcal (664 kJ)
Calories from fat 51.2 Kcal
% Daily Value*
Total Fat 5.69g 9%
Cholesterol 73.72mg 25%
Sodium 461.74mg 19%
Potassium 430.81mg 9%
Total Carbs 3.99g 1%
Sugars 0.84g 3%
Dietary Fiber 1.09g 4%
Protein 24.57g 49%
Vitamin C 1.3mg 2%
Iron 1.1mg 6%
Calcium 36.6mg 4%
Amount Per 100 g
Calories 60.44 Kcal (253 kJ)
Calories from fat 19.5 Kcal
% Daily Value*
Total Fat 2.17g 9%
Cholesterol 28.08mg 25%
Sodium 175.88mg 19%
Potassium 164.1mg 9%
Total Carbs 1.52g 1%
Sugars 0.32g 3%
Dietary Fiber 0.41g 4%
Protein 9.36g 49%
Vitamin C 0.5mg 2%
Iron 0.4mg 6%
Calcium 13.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • sugar free

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