This is a canned food version of one of my favorite low calorie soups. I love that all I have to do to make a pot of chicken enchilada soup is put everything into a pot and bring it to a boil. It’s hearty, flavorful, and figure friendly as well as simple to prepare. Who could ask for more from a soup?
The idea for this recipe for chicken enchilada soup is not my own. Lisa Lillien from Hungry Girl has an amazing recipe for a chicken enchilada soup. She calls it the whole enchilada chicken soup, and it’s delicious. Her recipe calls for a can of pumpkin puree and canned chicken broth, so it wasn’t a huge leap to decide to try and modify this recipe to make chicken enchilada soup almost entirely out of canned food. Since I was doing 30 days of cans, I wondered if it would be possible to replace the cooked chicken, frozen corn, and fresh celery with canned and dehydrated replacements.
I made my swaps, and it worked. The result was a delicious, and it will be making regular appearances on our menu. Of course, we also sort of sabotage the calorie count by garnishing our chicken enchilada soup with tortilla chips, shredded cheese, and a dollop of sour cream, but even without the garnish, this soup is a winner.
Give our recipe for Chicken Enchilada Soup a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- 2 (14 ounce) cans of chicken broth ($1.38)
- ¼ cup finely chopped dehydrated celery or 1½ cup fresh diced ($0.52)
- ½ yellow onion, diced ($0.13)
- 1 (28 ounce) can mild green enchilada sauce ($1.58)
- 1 (15 ounce) can pumpkin puree ($1.29)
- 1 (12.5 ounce) can chicken breast ($2.58)
- 1 (15 ounce) can whole kernel corn, drained ($0.50)
- Optional Toppings: crushed tortilla chips, sour cream, and shredded cheese
- Put broth, onion, and dehydrated celery into a large pan and bring to a boil. Simmer for 5 minutes to allow celery to rehydrate.
- Add enchilada sauce and pumpkin to pan.
- Mix well and bring back to a boil.
- Add chicken and corn and mix well.
- Bring soup to a boil.
- Reduce heat and simmer for 5 minutes.
- Ladle into bowls and serve topped with tortilla chips, shredded cheese, and sour cream.
Nutrition Grade: B+
Nutrition information is for soup without any additional toppings.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 150
|
|
% Daily Value
|
|
Total Fat 2.9g
4%
|
|
Saturated Fat 0.3g
2%
|
|
Trans Fat 0.0g
|
|
Cholesterol 24mg
8%
|
|
Sodium 1253mg
54%
|
|
Total Carbohydrates 17.7g
6%
|
|
Dietary Fiber 3.2g
11%
|
|
Sugars 4.6g
|
|
Protein 14.3g
|
|
Vitamin D 0%
Potassium 6%
|
|
Calcium 3%
Iron 9%
|
2 thoughts on “Chicken Enchilada Soup”