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Home > Chicken enchilada soup

Chicken enchilada soup

Recipe Information

Servings 12
Preparation Time 10 Minutes
Cook Time 30 Minutes
Total Time 40 Minutes
Difficulty Easy
Main Ingredient Chicken
Category Poultry
Meal Lunch; Dinner
Type Main Dish; Side Dish
Subtype Soup
Cuisine Mexican
Cook Method Saut�ing; Stove Top
Diet Low Calorie; Low Fat; Low Cholesterol; High Protein; Heart Healthy


  • 2 teaspoons vegetable oil 

  • 1 cup onion, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin 

  • 1 can (16 ounces) navy beans 

  • 1 can (28 ounces) diced tomatoes 

  • 2 cans (14 1/2 ounces each) fat-free chicken broth 

  • 1 can (8 ounces) tomato sauce 

  • 2 cans (4 ounces each) chopped green chiles 

  • 2 teaspoons dried oregano 

  • 2 cups cooked chicken, chopped

  • 1/2 cup fresh cilantro, chopped

  • 1 cup shredded cheese 

  • 10 thin corn tortillas 



  • Add the oil to a large pot and heat. Saut� the onion, garlic, and cumin in the oil until the onion is soft but not brown.

  • Add the drained and rinced navy beans, tomatoes with liquid, and chicken broth to the pan. Bring the mixture to a boil, and then reduce the heat.

  • Mix in the tomato sauce, oregano, green chiles, and chicken. Let simmer for 15 minutes.

  • Stir in the cilantro and 1 cup of cheese until melted. Serve with the tortilla strips on the side.


Nutrition (per serving)

  • Calories: 170 cal

  • Total fat: 3g

  • Saturated fat: <1g

  • Polyunsaturated fat: 0g

  • Monounsaturated fat: 0g

  • Cholesterol: 20mg

  • Sodium: 480mg

  • Potassium: 340mg

  • Carbohydrate: 22g

  • Fiber: 4g

  • Sugars: 3g

  • Protein: 13g