chicken enchilada soup

Lunch

Chicken Enchilada Soup

Corn tortillas thicken this chicken enchilada soup, but Cheddar and cream cheese give it the richness you'd expect from an enchilada. Serve it with something fresh and crunchy like a jicama slaw dressed with a little olive oil and lime juice for a healthy dinner that will appeal to the whole family.

Ingredients

1 tablespoon neutral oil, such as canola or avocado
1 cup chopped onion
3 cloves garlic, minced
5 cups low-sodium chicken broth
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chiles
6 corn tortillas, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
2 cups shredded cooked chicken breast
4 ounces reduced-fat cream cheese, softened
¾ cup shredded white cheddar cheese
1 ½ teaspoons cornstarch
fresh cilantro, sour cream and/or guacamole for garnish

Directions

Heat 1 tablespoon oil in a large pot over medium heat. Add 1 cup onion and cook, stirring occasionally, until softened, about 3 minutes. Add 3 cloves garlic and cook, stirring, for 1 minute. Add 5 cups broth, 1 can diced tomatoes, 1 can chiles, 6 corn tortillas, 2 teaspoons chili powder and 1 teaspoon cumin. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Cover and cook for 20 minutes.
Add 2 cups shredded chicken and 4 ounces cream cheese, stirring until the cream cheese is melted. Remove from heat. Combine ¾ cup shredded cheese and 1 ½ teaspoons cornstarch in a small bowl and gradually add to the soup, stirring until melted. Return the pot to medium heat and cook until hot, 1 to 2 minutes. Serve the soup with cilantro, sour cream and/or guacamole, if desired.