Chicken Enchilada Soup Recipe

Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6-inch) corn tortilla; Vegetable cooking spray; 1 teaspoon vegetable oil; 1 (4-ounce) skinned, boned chicken breast half, cubed; 2 tablespoons all-purpose flour; 1/2 cup no-salt-added tomato sauce; 1/4 cup skim milk; 1 (13 1/2-ounce) can no-salt-added chicken broth; 3/4 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/8 teaspoon salt; 1/8 teaspoon garlic powder; Dash of ground red pepper; 1/4 cup seeded, chopped tomato; 2 tablespoons (1/2 ounce) shredded reduced-fat sharp Cheddar cheese; 1/2 teaspoon minced jalapeno pepper (optional)

Servings: persons

1 (6-inch) corn tortilla
Vegetable cooking spray
1 teaspoon vegetable oil
1 (4-ounce) skinned, boned chicken breast half, cubed
2 tablespoons all-purpose flour
1/2 cup no-salt-added tomato sauce
1/4 cup skim milk
1 (13 1/2-ounce) can no-salt-added chicken broth
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder
Dash of ground red pepper
1/4 cup seeded, chopped tomato
2 tablespoons (1/2 ounce) shredded reduced-fat sharp Cheddar cheese
1/2 teaspoon minced jalapeno pepper (optional)

1
Cut tortilla into very thin strips; place on a baking sheet. Bake at 325u00b0 for 10 minutes or until crisp. Set aside.
2
Coat a medium saucepan with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; saute 4 minutes or until lightly browned. Add flour, and cook, stirring constantly, 1 minute. Gradually stir in tomato sauce, milk, and chicken broth. Stir in chili powder and next 4 ingredients. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
3
To serve, ladle soup into individual bowls, and top each serving with half of tortilla strips, 2 tablespoons tomato, 1 tablespoon cheese, and, if desired, 1/4 teaspoon jalapeno pepper.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (6-inch) corn tortilla, Vegetable cooking spray, 1 teaspoon vegetable oil, 1 (4-ounce) skinned, boned chicken breast half, cubed, and more.

Yes, Chicken Enchilada Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Soup

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