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. Source: EatingWell Magazine, September 2019

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Ingredients

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Directions

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  • Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add broth, tomatoes, chiles, tortillas, chili powder and cumin. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Cover and cook for 20 minutes.

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  • Add chicken and cream cheese, stirring until the cream cheese is melted. Remove from heat. Combine shredded cheese and cornstarch in a small bowl and gradually add to the soup, stirring until melted. Return the pot to medium heat and cook until hot, 1 to 2 minutes. Serve the soup with cilantro, sour cream and/or guacamole, if desired.

Nutrition Facts

329 calories; 15.1 g total fat; 6.2 g saturated fat; 68 mg cholesterol; 468 mg sodium. 438 mg potassium; 23.1 g carbohydrates; 3.5 g fiber; 5 g sugar; 26 g protein; 730 IU vitamin a iu; 13 mg vitamin c; 15 mcg folate; 206 mg calcium; 2 mg iron; 43 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
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  • 1 star values: 0