Chicken Enchilada Soup
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.
Ingreadient
- 1 tablespoon neutral oil, such as canola or avocado
- 1 cup chopped onion
- 3 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 1 (15 ounce) can diced tomatoes
- 1 (4 ounce) can diced green chiles
- 6 corn tortillas, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 cups shredded cooked chicken breast
- 4 ounces reduced-fat cream cheese, softened
- ¾ cup shredded white cheddar cheese
- 1 ½ teaspoons cornstarch
- fresh cilantro, sour cream and/or guacamole for garnish
Direction
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