Skinny Cheesy Enchilada Soup
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Servings
6
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Cuisine
Mexican, Vegetarian
Skinny Cheesy Enchilada Soup
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Skinny Cheesy Enchilada Soup is a simple recipe with tons of Mexican flavor and minimal calories!
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Ingredients
- olive oil spray
- salt
- ground black pepper
- 1 onion diced, medium
- 4 8- oz tomato sauce or 32oz of your own sauce, no salt added, canned
- 1 10- oz enchilada sauce canned, red
- 1 14.5- oz great northern beans rinsed, canned
- 1 14.5- oz black beans this I added in place of the meat, canned
- 1 14.5- oz diced fire-roasted tomatoes canned
- 1 cup water
- 6- oz corn frozen
- 1 tablespoon cumin ground
- ½ teaspoon red pepper flakes
- 1 cup cheddar cheese fat free, shredded
- fat free greek yogurt for garnish, or fat free sour cream
- ½ cup Mexican cheese blend or fat free cheddar cheese, shredded, reduced fat
Notes
- ***Want to use the crock pot? If using the meat, I would cook and brown the beef first, and then add all the ingredients to the crock pot. Cook on low for 6-8 hours (should really be fine however long you cook it, I'd just throw it in the pot in the morning, and take out after work). Add the cheese and stir once you take off the heat, and then serve with garnish.This recipe makes about 10 cups of soup. Depending on what products you use, the calories are about 140 calories per cup.
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