Chicken Enchilada Soup

Chicken Enchilada Soup

This is a canned food version of one of my favorite low calorie soups. I love that all I have to do 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 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 it 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.

Chicken Enchilada Soup 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 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.

Chicken Enchilada Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
This is a simple, flavorful, and figure friendly meal that's quick to prepare. If you don't have dehydrated celery, substitute fresh celery. Cooks Note: You can substitute 3 cups of water mixed with two bouillon cubes in place of the chicken broth. Total Cost of Recipe = $7.98 or $1.00 per serving.
  • 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
  1. Put broth, onion, and dehydrated celery into a large pan and bring to a boil. Simmer for 5 minutes to allow celery to rehydrate.
  2. Add enchilada sauce and pumpkin to pan.
  3. Mix well and bring back to a boil.
  4. Add chicken and corn and mix well.
  5. Bring soup to a boil.
  6. Reduce heat and simmer for 5 minutes.
  7. Ladle into bowls and serve topped with tortilla chips, shredded cheese, and sour cream.

Chicken Enchilada Soup --Ready in about 30 minutes

Nutrition Grade:  B+

Nutrition information is for soup without any additional toppings.

Nutrition Facts
Amount Per Serving
Calories 197
% Daily Value
Total Fat 2.7g
Saturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 70mg
Sodium 1339mg
Total Carbohydrates 19.3g
Dietary Fiber 2.9g
Sugars 5.5g
Protein 26g
Vitamin A 174%
Vitamin C 137%
Calcium 6%
Iron 17%


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