Makeover Chicken Enchilada Soup Recipe

Name: Makeover Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 corn tortillas (6 inches); 1/2 teaspoon canola oil; 1/2 teaspoon chili powder; 1/8 teaspoon salt; 1/8 teaspoon cayenne pepper; 1 medium onion, chopped; 1 tablespoon canola oil; 1 garlic clove, minced; 5 cups water, divided; 2 teaspoons reduced-sodium chicken base; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/8 teaspoon cayenne pepper; 1/3 cup masa harina; 8 ounces reduced-fat process cheese (Velveeta), cubed; 2 cups cubed cooked chicken breast; 3/4 cup pico de gallo; 6 tablespoons shredded Colby-Monterey Jack cheese

Servings: persons

2 corn tortillas (6 inches)
1/2 teaspoon canola oil
1/2 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 medium onion, chopped
1 tablespoon canola oil
1 garlic clove, minced
5 cups water, divided
2 teaspoons reduced-sodium chicken base
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/3 cup masa harina
8 ounces reduced-fat process cheese (Velveeta), cubed
2 cups cubed cooked chicken breast
3/4 cup pico de gallo
6 tablespoons shredded Colby-Monterey Jack cheese

1
Cut each tortilla lengthwise into thirds; cut each widthwise into 1/4-in. strips. Place strips and oil in a resealable plastic bag; shake to coat. Combine chili powder, salt and cayenne. Add to bag; shake to coat.
2
Arrange tortilla strips on a
3
coated with cooking spray. Bake at 400u00b0 for 6-8 minutes or until crisp, stirring once. Remove to paper towels to cool; set aside.
4
Meanwhile, in a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 4 cups water, chicken base, chili powder, cumin, coriander and cayenne. Whisk masa harina and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
5
Reduce heat. Stir in process cheese until melted. Add chicken; heat through. Ladle into bowls. Top with pico de gallo, shredded cheese and tortilla strips.

650

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 19 ingredients. The key ingredients include: 2 corn tortillas (6 inches), 1/2 teaspoon canola oil, 1/2 teaspoon chili powder, 1/8 teaspoon salt, and more.

Yes, Makeover 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.

Makeover Chicken Enchilada Soup

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