Chicken Enchilada Soup Recipe
Servings: 12
Ingredients
- 4 cans cream of chicken soup, undiluted
- 1 pound mild Mexican Velveeta cheese
- 1 can Ro-Tel or possibly El Paso brand diced green chilies
- 4 - 6 chicken breast halves, cooked and shredded
- 1 pt. Half & Half
- 2 c. lowfat milk
- Salt and-or possibly chili pwdr to taste (optional and I never use it)
Directions
- Mix everything together and heat thoroughly. Serve as a main dish with crushed tortilla chips. This makes a lot. I also use skim lowfat milk to make it a little less "fatty".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 12 servings | |
| Calories 375 | |
| Calories from Fat 220 | 59% |
| Total Fat 24.58g | 31% |
| Saturated Fat 11.76g | 47% |
| Trans Fat 0.07g | |
| Cholesterol 92mg | 31% |
| Sodium 1303mg | 54% |
| Potassium 417mg | 12% |
| Total Carbs 14.75g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 5.79g | 4% |
| Protein 23.24g | 37% |
