Chicken Enchilada Soup Recipe | Mexican Recipes | Southwestern Recipes
How to prepare "chicken enchilada soup"
chicken enchilada soup
2 tablespoons butter, margarine or olive oil
4 boneless, skinless chicken breast halves, diced
2 teaspoons minced garlic
1(4 ounce) can diced green chiles
2 (14 ounce) cans low sodium chicken broth
8 ounces reduced fat sour cream
1 (10 3/4 ounce) can chili cheese dip*
8 ounces frozen chopped spinach, defrosted and drained well
4 ounces reduced fat shredded cheddar or monterey jack
cheese, for garnish, optional
heat the butter, margarine or olive oil in a dutch oven. add the chicken and sauté 3 minutes. add the garlic and sauté 3 minutes more, until chicken is nearly done. add the chiles and the broth and bring to a boil. stir in the sour cream, chili cheese dip and chopped spinach. simmer 5 to 10 minutes, but do not boil.
ladle into bowls and top each serving with some of the shredded cheese.
makes 6 servings.
note: analysis includes the shredded cheese. calories: 351; fat: 16.3 g; saturated fat: 7.4 g; protein: 36.2 g; fiber: 1.5 g; carbohydrates: 13.6 g; sodium: 843 mg