Photo: Cala
Santa Fe Chicken Enchilada Soup
9 ingredients
10 min
6 servings
openrecipes
"This creamy chicken soup with Mexican-style corn, tomatoes, cilantro, black beans, and topped with crisp tortilla strips is the perfect warmer on a chilly day."
Estimated Nutrition (whole recipe, rough)
818
Calories
55g
Protein
31g
Fat
84g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 (6 inch) corn tortillas, cut into strips
- 1 teaspoon oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 (10 ounce) tub PHILADELPHIA Santa Fe Blend Cooking Creme
- 1 cup milk
- 1 (15 ounce) can black beans, rinsed
- 1 (11 ounce) can corn with red and green bell peppers, drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 1/4 cup chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes