Makeover Chicken Enchilada Soup
TOTAL TIME: Prep: 30 min. Cook: 25 min.
YIELD: 6 servings.
Even though they have many other delicious dishes on the menu, I always find myself ordering Chicken Enchilada Soup from Chili’s. Here's the skinny version I make at home. —Traci Campbell, Saginaw, Texas
Ingredients
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2 corn tortillas (6 inches)
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1/2 teaspoon canola oil
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1/2 teaspoon chili powder
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1/8 teaspoon salt
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1/8 teaspoon cayenne pepper
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SOUP:
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1 medium onion, chopped
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1 tablespoon canola oil
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1 garlic clove, minced
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5 cups water, divided
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2 teaspoons reduced-sodium chicken base
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/4 teaspoon ground coriander
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1/8 teaspoon cayenne pepper
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1/3 cup masa harina
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8 ounces reduced-fat process cheese (Velveeta), cubed
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2 cups cubed cooked chicken breast
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3/4 cup pico de gallo
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6 tablespoons shredded Colby-Monterey Jack cheese
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
Nutrition Facts
1 cup: 266 calories, 11g fat (4g saturated fat), 56mg cholesterol, 866mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 24g protein.
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