Saturday, September 18, 2021

Creamy Low Point Enchilada Soup #Recipe @PegCochran


You've heard of dump cakes?  Well this is "dump soup."  You dump all the ingredients into your pot and cook! The recipe comes from the Pound Dropper and fits into a Weight Watchers diet.  With my daughter's wedding coming up on October 2, I'm in full-on "get ready mode" by watching my calories and points.

Of course I had to add and subtract some things!  At the end you can swirl in some Greek yogurt.  I don't care for yogurt so I left it out.  I also added about 1/2 teaspoon of chipotle chili powder to add a slightly smoky taste.  The original recipe calls for four small four-ounce chicken breasts.  I haven't seen one of those in a long time.  My chicken breast was HUGE and one was more than enough.  You can also take a shortcut and simply add in some cubed or shredded rotisserie chicken.

The toppings can really elevate this dish--a dollop of sour cream, some grated cheese or cubed avocado.   The soup was very satisfying and didn't feel like "diet" food at all.  Leftovers were great for lunch!

4 ( 4 oz.) raw chicken breasts or 2 cups cubed or shredded cooked chicken 

1 (14 oz) can diced petite tomatoes with juice   

1 (10 oz.) can red enchilada sauce   

1 (15 oz.) can black beans, rinsed and drained

2 cups frozen corn, no need to thaw

1 (4 oz.) can diced green chilies

3 cups chicken broth

1 Tbsp minced garlic

1 Tbsp taco seasoning

1/2 tsp. chipotle chili powder (optional)

6 oz. light cream cheese  


Dump chicken, beans, enchilada sauce, corn, green chilies, garlic, tomatoes, taco seasoning, optional chipotle chili powder and chicken broth into a large pot.



 Bring to a boil, lower heat and simmer for 30 to 35 minutes until chicken is cooked through.


If using cooked chicken, simmer for 15 to 20 minutes.  


Remove chicken from pot and shred if starting with raw chicken.




Cut the cream cheese into small cubes and add to pot.  Stir the cubes into the soup mixture until melted.  




To serve: Add toppings of your choice: sour cream, Greek yogurt, avocado, cilantro, cheese, tortilla strips.



"A Fatal Footnote is a delightful romp in the English countryside sure to entertain any cozy mystery reader."  Open Book Society

Writer-in-residence Penelope Parish will need to use every trick in her quaint British bookshop to unravel a murderous plot that threatens to ruin a ducal wedding.

The wedding of the Duke and Duchess of Upper Chumley-on Stoke has all the makings of a fairy tale, complete with a glowing bride and horse-drawn carriage. But it wouldn't be much of a story without a villain, and as American Gothic novelist Penelope Parish is coming to learn, happy-ever-afters are as fraught in this charming British town as they are in her books.

When the Duke's former girlfriend is found murdered at the reception it's up to Penelope and her newfound family at the Open Book bookshop to catch the killer before they strike again.



Murder in the Margins has everything: England * Charming town * Book shop * Writer-in-residence * Royalty * Cute detective * Murder!



The plot thickens for American gothic writer Penelope Parish when a murder near her quaint British bookshop reveals a novel's worth of killer characters.


Barnes & Noble 


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  1. The enchilada soup recipe is being added to our meals. It looks delicious for lunch or supper on a cold day. Murder in the Margins came in the mail yesterday & I'm going to start it today.

  2. Just what a lovely autumnal day needs for cozy eating. (I can pretend here in south Florida that we have cool fall days.)
    (My restaurant trained daughter would point out that the edge of the bowl should be wiped clean before presentation.)

    1. I did think of that after I took the picture and ate the soup!

    2. My sister say the post and wonders how many this serves. I suggested "many"!

  3. The soup looks delicious and so easy! Can’t wait to try it!