Calories in Chicken Cheese Enchilada soup

Food analysis

Low Calorie Density High Sodium
There is 73 calories in 118 grams of Chicken Cheese Enchilada soup. With 56 calories per 100 grams, this food would be considered a Low calorie density food. A Low calorie density usually indicate that you can consume a larger amount of food with less calories and are usually good choices when dieting.

Chicken Cheese Enchilada soup is Medium in carbohydrates, Medium in proteins and High in fats. You can look at the macronutrients graph below for a detailed ratio.

With 3 grams of "Net carbohydrates" per 100 grams, it must be consumed with moderation if you are following a Keto or Ketosis diet.

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Macronutrients split

Nutrients and how much we eat of it play an important role on our health and body composition. To learn more on theses, check our blog posts on Proteins, Carbohydrates and Fats.

You will surely get a comforting and satisfying bowl of soup from chicken cheese enchilada and it is also a lower calorie density dish. Soups are always a way to curb hunger and get away from unwanted cravings. This soup is a filling meal with a good source of protein.

Pros and cons of chicken cheese enchilada soup

pros

• It is a good source of protein
  
  
• Is a low-calorie density food
  
  
• Nutritious and filling
  
  

Cons

• High in sodium
  
  
• Carbohydrates and fats are additional factors to consider in this soup
  
  

Though lower in calories, the carbs and fats should be considered if you are having this when you are in a weight loss program.

Recipe of chicken cheese enchilada soup

Ingredients

• 2 tablespoons avocado oil
  
  
• white onion, peeled and diced-1
  
  
• 2 cloves garlic, minced
  
  
• 1/2 cup masa harina
  
  
• chicken stock-3 cups
  
  
• cooked shredded chicken-2 cups 
  
  
• enchilada sauce -1 1/4 cups
  
  
• black beans, rinsed and drained - 1  can
  
  
• 1 can fire-roasted diced tomatoes, with their juices
  
  
• 1 can chopped green chiles
  
  
• ground cumin -1/2 teaspoon
  
  
• 8 ounces cheddar cheese, freshly grated
  
  
• 1 teaspoon salt, to taste
  
  
• shredded cheese, sour cream, chopped fresh cilantro
  
  

Procedure 

• Heat the oil in a large saucepan  over medium-high heat. Add the onion and saute until  translucent. Add the garlic and saute for another minute. Stir in the masa harina and cook for a minute more.
  
  
• Pour in half of the chicken stock, and stir till it combines well. Add the remaining chicken stock, and stir. Add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir. Continue stirring occasionally until the mixture simmers. Reduce heat to medium-low and simmer for 3 minutes, stirring occasionally so that it doesn't stick to the bottom. Then stir in the cheese, one handful at a time, until combined. Season with salt.

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