Santa Fe Chicken Enchilada Soup

1. 1

   Heat oven to 400 degrees F.

2. 2

   Toss tortilla strips with oil; spread into single layer on baking sheet.

3. 3

   Bake 10 to 12 minutes or until crisp, stirring occasionally.

4. 4

   Meanwhile, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 minutes or until chicken is done, stirring frequently.

5. 5

   Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 minutes or until heated through, stirring frequently.

6. 6

   Serve soup topped with tortilla strips and cilantro.

7. 7

   Each serving contains: 20%DV vitamin A, 15%DV vitamin C, 15%DV calcium, 15%DV iron.

* Per serving · 4 servings · Values may vary.

No additional tips available.