Recipes
Chicken Enchilada Soup
- Soups
Corn tortillas thicken this chicken enchilada soup, but Cheddar and cream cheese give it the richness you'd expect from an enchilada. Serve it with something fresh and crunchy like a jicama slaw dressed with a little olive oil and lime juice for a healthy dinner that will appeal to the whole family.
Ingredients
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1 tablespoon neutral oil, such as canola or avocado
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1 cup chopped onion
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3 cloves garlic, minced
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5 cups low-sodium chicken broth
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1 (15 ounce) can diced tomatoes
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1 (4 ounce) can diced green chiles
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6 corn tortillas, chopped
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2 teaspoons chili powder
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1 teaspoon ground cumin
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2 cups shredded cooked chicken breast
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4 ounces reduced-fat cream cheese, softened
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¾ cup shredded white Cheddar cheese
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1 ½ teaspoons cornstarch
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Fresh cilantro, sour cream and/or guacamole for garnish
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