Chicken Enchilada Soup
This yummy soup is a burst of enchilada flavors that will be sure to warm you up during the fall months!
Serves: 10 (Serving= 1 1/2 cups)
Ingredients
- 3 – 4 ounce chicken breasts, cooked and shredded
- 1 cup onion, chopped
- 1 cup frozen corn kernels, thawed
- 1杯黑豆罐头、排水和冲洗
- 1 – 14 ounce can fire roasted diced tomatoes
- 1 – 4 ounce can diced green chilies
- 1 – 15 ounce can 100% pure pumpkin
- 3 cups red enchilada sauce (use gluten free for GF version)
- 3 cups reduced sodium chicken broth (use gluten free for GF version)
- Tostitos® tortilla chips
- Light shredded Mexican cheese
- Light sour cream
Directions
- Place all ingredients in crock-pot. Cook on low for 8-9 hours.
- Place in serving bowl and top with chips, sour cream and cheese.
To make bariatric diet friendly:
Drain most of broth from soup to avoid too much liquid.
Note: this soup has is not suitable for a pureed diet; bariatric patients should avoid this soup until advancing past this stage. The tomatoes in this soup may also be too acidic to eat for at least 4 weeks post-op. You can make this ahead of time and freeze for later.
Bariatric nutrition information (¾ cup serving, makes 20): Calories 85, Total Fat 2g, Sat Fat 0g, Sodium 358mg, Total Carbohydrate 10g, Fiber 3g, Protein 7g