Santa Fe Chicken Enchilada Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This filling soup could serve as a first course, but it's hearty enough to work as a main dish, too. The baked tortilla chips add crunch and texture to this creamy soup, and the suggested spritz of lime helps bring out all its flavors.
Ingredients
4 corn tortillas (6-inch)
1 tsp. oil
1 lb. boneless skinless chicken breasts
1 tub PHILADELPHIA Santa Fe Blend Cooking Creme
1 c. milk
1 can black beans
1 can corn with red and green bell peppers
1 can diced tomatoes
1/4 c. chopped fresh cilantro
Instructions
Heat oven to 400 degrees F.
Toss tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 minutes or until crisp, stirring occasionally.
Meanwhile, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 minutes or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 minutes or until heated through, stirring frequently.
Serve soup topped with tortilla strips and cilantro. Each serving contains: 20%DV vitamin A, 15%DV vitamin C, 15%DV calcium, 15%DV iron.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment