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Makeover Chicken Enchilada Soup Recipe

Makeover Chicken Enchilada Soup Recipe photo by Taste of Home

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Even though they have many other delicious dishes on the menu, I always find myself ordering Chicken Enchilada Soup from Chili’s! I would love to try a healthier version at home. —Traci Campbell

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Makeover Chicken Enchilada Soup Recipe

Prep: 30 min. Cook: 25 min.

Yield: 6 Servings

30 25 55

Ingredients

2 corn tortillas (6 inches)
1/2 teaspoon canola oil
1/2 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
SOUP:
1 medium onion, chopped
1 tablespoon canola oil
1 garlic clove, minced
5 cups water, divided
2 teaspoons reduced-sodium chicken base
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/3 cup masa harina
8 ounces reduced-fat process cheese (Velveeta), cubed
2 cups cubed cooked chicken breast
3/4 cup pico de gallo
6 tablespoons shredded Colby-Monterey Jack cheese

Directions

Cut each tortilla lengthwise into thirds; cut each widthwise into 1/4-in. strips. Place strips and oil in a resealable plastic bag; shake to coat. Combine chili powder, salt and cayenne. Add to bag; shake to coat.
Arrange tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 6-8 minutes or until crisp, stirring once. Remove to paper towels to cool; set aside.
Meanwhile, in a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 4 cups water, chicken base, chili powder, cumin, coriander and cayenne. Whisk masa harina and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Reduce heat. Stir in process cheese until melted. Add chicken; heat through. Ladle into bowls. Top with pico de gallo, shredded cheese and tortilla strips. Yield: 6 servings.

Nutritional Facts 1 cup equals 266 calories, 11 g fat (4 g saturated fat), 56 mg cholesterol, 866 mg sodium, 19 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Makeover Chicken Enchilada Soup in Healthy Cooking August/September 2012, p23

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Makeover Chicken Enchilada Soup

Makeover Chicken Enchilada Soup

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Reviewed on Jan. 16, 2013 by kay52178

I used chicken broth in place of water and cooked my chicken in it. It has a unique texture.

Reviewed on Jan. 06, 2013 by aug2295

This was delicious. I used cheddar cheese instead of the Velveeta, full sodium broth and added a chopped red pepper and 1/2 c or so of frozen corn, and left out the tortilla strips. My husband and 4 year old both ate seconds.

Reviewed on Oct. 18, 2012 by Pinstripes

Pretty good! It could use a few more vegetables. I throw in a chopped up bell pepper, celery, or corn to further it along.

Reviewed on Oct. 04, 2012 by liz-z

This soup got rave reviews. Three people claimed it was the best soup they have ever eaten. I made it exactly as the recipe calls but doubled the recipe.

Reviewed on Aug. 21, 2012 by Pinstripes

This is very good. It could definitely use some more veggies, and the pico de gallo really makes it. I didn't bother with the seasoned tortilla strips, either.

Reviewed on Aug. 20, 2012 by naenae3301

LOVE LOVE this soup! Reminds me of Max & Erma's Tortilla Soup....made it exactly like the recipe says except doubled :)