Easy Chicken Enchilada Soup
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In January, I took part in a 6 week health challenge and used this easy chicken enchilada soup recipe as one of my meals. I will discuss more about the details of the challenge in a later post.
Following the challenge that helped me loose 20 pounds, almost 10% body fat, and a pant size. I was more focused on making healthier meals. This easy chicken enchilada soup is an old Weight Watcher recipe I pulled out to make.
This recipe is simple to put together and is a meal that I can use to continue to help me in my weight loss journey. It’s as easy as adding some canned refried beans and black beans to a pot.
Next, add in come chicken broth, frozen corn, crushed tomatoes, and enchilada sauce. Them add in some cooked and shredded chicken. Cook until warmed through this can take as little as 15 minutes. This meal is ready to enjoy in about 30 minutes.
The family loved it and had no idea it was a healthy dinner. I did serve it with chips, cheese, and sour cream for my family, but you want to omit that if you want a truly healthy meal.
Here’s what you need to make the
Easy Chicken Enchilada Soup
- FAT FREE REFRIED BEANS
- CANNED BLACK BEANS
- CHICKEN BROTH
- FROZEN CORN
- CRUSHED TOMATOES
- ENCHILADA SAUCE
- COOKED AND SHREDDED CHICKEN
Easy Chicken Enchilada Soup
Real Mom Kitchen
Ingredients
- 1 (16 oz) can fat free refried beans
- 1 (16 oz) black beans, rinsed and drained
- 2 cups chicken broth
- 1 cup frozen corn
- 1 (28 oz) can crushed tomatoes
- 1 (28 oz) can enchilada sauce
- 2 cups cooked and shredded chicken
Instructions
- In a stock pot, add all of the above ingredients and stir until combined.
- Bring to a simmer and allow to simmer for 15-30 minutes. Can top with tortilla chips, shredded cheese, and sour cream but will increase calories. Makes 4-6 servings.
