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Chicken Enchilada Soup
Rating: 4.67 stars
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.
active:
30 mins
total:
45 mins
Servings:
6
Chicken Enchilada Soup

Ingredients

Directions

  • 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

Serving Size: 1 1/2 cups
Per Serving:
328.5 calories; protein 26g 52% DV; carbohydrates 23.1g 8% DV; exchange other carbs 1.5; dietary fiber 3.5g 14% DV; sugars 5.3g; fat 15.1g 23% DV; saturated fat 6.2g 31% DV; cholesterol 67.6mg 23% DV; vitamin a iu 729.6IU 15% DV; vitamin c 13.4mg 22% DV; folate 14.9mcg 4% DV; calcium 205.7mg 21% DV; iron 2mg 11% DV; magnesium 42.9mg 15% DV; potassium 438.1mg 12% DV; sodium 467.5mg 19% DV.
Exchanges:

2 1/2 fat, 2 lean protein, 1 vegetable, 1/2 high-fat protein, 1/2 starch
© Copyright 2020 eatingwell.com. All rights reserved. Printed from http://www.eatingwell.com 09/29/2020
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© Copyright 2020 eatingwell.com. All rights reserved. Printed from http://www.eatingwell.com 09/29/2020