The Whole Enchilada Soup Recipe

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The Whole Enchilada Soup
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Ingredients
10
Count
Nutrition
307
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Bring broth to a boil.
  2. Add celery and onion and cook until tender.
  3. Stir in enchilada sauce and pumpkin.
  4. Bring to a boil.
  5. Add chicken and corn. Mix well until heated.
  6. Serve with cheese, hot sauce and totilla chips if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 307.47 Kcal (1287 kJ)
Calories from fat 194.21 Kcal
% Daily Value*
Total Fat 21.58g 33%
Cholesterol 57.83mg 19%
Sodium 832.26mg 35%
Potassium 381.29mg 8%
Total Carbs 18.93g 6%
Sugars 5.15g 21%
Dietary Fiber 1.7g 7%
Protein 8.83g 18%
Vitamin C 13.5mg 22%
Iron 0.9mg 5%
Calcium 57.6mg 6%
Amount Per 100 g
Calories 95.85 Kcal (401 kJ)
Calories from fat 60.54 Kcal
% Daily Value*
Total Fat 6.73g 33%
Cholesterol 18.03mg 19%
Sodium 259.43mg 35%
Potassium 118.85mg 8%
Total Carbs 5.9g 6%
Sugars 1.61g 21%
Dietary Fiber 0.53g 7%
Protein 2.75g 18%
Vitamin C 4.2mg 22%
Iron 0.3mg 5%
Calcium 18mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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