If using cooked chicken, simmer on medium high for 15-20 minutes. Cook for 30-35 minutes (if using raw chicken) or until chicken is cooked through.Place chicken, beans, enchilada sauce, corn, green chilies, tomatoes, taco seasoning, and chicken broth into large dutch oven pot and cook over medium high heat on the stove top.Optional Toppings: light mozzarella, non fat sour cream, non fat Greek yogurt, avocado, shredded cheese, tortilla strips, for additional points.light cream cheese ( I use Kroger’s light cream cheese), room temperature, softened 1 (14 oz) can diced petite tomatoes, not drained.4 ( 4 oz.) chicken breasts raw and thawed or 2 cups cubed or shredded cooked chicken.Place chicken, beans, enchilada sauce, corn, green chiles, tomatoes, taco seasoning, and chicken broth into large dutch oven pot and cook over medium high heat on the stove top. If you are making on the stove you will start by opening all the cans of beans, green chiles, tomatoes, and enchilada sauce. You can use leftover cooked chicken on the stove-which makes dinner only 25 minutes away! This soup is super easy to make and can be made on the stove, in a crock pot, or in the Instant Pot. Lightened Chicken and Dumplings Soup How do I make this Low Point Chicken Enchilada Soup? Be sure to check these low point soups out as well: This soup is a staple at my house during the cold winter months. Now is the perfect time to dive right in and enjoy a bowl this Low Point Chicken Enchilada Soup. Jump to Recipe This Low Point Chicken Enchilada Soup is filled with chicken, corn, beans, tomatoes, two kinds of cheeses, and topped with your favorite soup toppings.
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