Chicken Enchilada Soup Recipe

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Chicken Enchilada Soup
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  1. Cut tortilla into very thin strips; place on a baking sheet. Bake at 325° for 10 minutes or until crisp. Set aside.
  2. Coat a medium saucepan with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; saute 4 minutes or until lightly browned. Add flour, and cook, stirring constantly, 1 minute. Gradually stir in tomato sauce, milk, and chicken broth. Stir in chili powder and next 4 ingredients. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
  3. To serve, ladle soup into individual bowls, and top each serving with half of tortilla strips, 2 tablespoons tomato, 1 tablespoon cheese, and, if desired, 1/4 teaspoon jalapeno pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 185.43 Kcal (776 kJ)
Calories from fat 75.67 Kcal
% Daily Value*
Total Fat 8.41g 13%
Cholesterol 23.2mg 8%
Sodium 304.28mg 13%
Potassium 366.3mg 8%
Total Carbs 19.45g 6%
Sugars 4.89g 20%
Dietary Fiber 2.82g 11%
Protein 9.39g 19%
Vitamin C 8.5mg 14%
Vitamin A 0.3mg 10%
Iron 1.2mg 6%
Calcium 186.3mg 19%
Amount Per 100 g
Calories 102.08 Kcal (427 kJ)
Calories from fat 41.66 Kcal
% Daily Value*
Total Fat 4.63g 13%
Cholesterol 12.77mg 8%
Sodium 167.52mg 13%
Potassium 201.66mg 8%
Total Carbs 10.71g 6%
Sugars 2.69g 20%
Dietary Fiber 1.55g 11%
Protein 5.17g 19%
Vitamin C 4.7mg 14%
Vitamin A 0.2mg 10%
Iron 0.6mg 6%
Calcium 102.6mg 19%

* 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

  • 3.8
  • 5

Good Points

  • saturated fat free,
  • low cholesterol

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