Recipe: 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
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