Name: Chicken Enchilada Soup
Total time: 45 min
Ingredients: 1 tablespoon canola oil; 1 cup chopped onion; 3 cloves garlic, minced; 5 cups low-sodium chicken broth; 1 (15 ounce) can diced tomatoes; 1 (4 ounce) can diced green chiles; 6 corn tortillas, chopped; 2 teaspoons chili powder; 1 teaspoon ground cumin; 2 cups shredded cooked chicken breast; 4 ounces reduced-fat cream cheese, softened; ¾ cup shredded white Cheddar cheese; 1 ½ teaspoons cornstarch; Fresh cilantro, sour cream and/or guacamole for garnish

Directions

Step 1

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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Step 2

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:

329 calories; protein 26g; carbohydrates 23.1g; dietary fiber 3.5g; fat 15.1g; saturated fat 6.2g; cholesterol 67.6mg; vitamin a iu 729.6IU; vitamin c 13.4mg; folate 14.9mcg; calcium 205.7mg; iron 2mg; magnesium 42.9mg; potassium 438.1mg; sodium 467.5mg.

Exchanges:

2 1/2 fat, 2 lean protein, 1 vegetable, 1/2 high-fat protein, 1/2 starch

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts