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

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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

1 1/2 cups
329 calories; protein 26g; carbohydrates 23.1g; dietary fiber 3.5g; sugars 5.3g; 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.

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

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