Gluten-Free

Active 30 min

Total 45 min

Chicken Enchilada Soup

Queso meets enchilada in this rich and cheesy Mexican-style soup. Serve it with something fresh, light and crunchy—like a jicama slaw dressed in a little olive oil, lime juice, salt, and pepper.

• 1 tablespoon canola oil
• 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
• 1½ teaspoons cornstarch
• Fresh cilantro, sour cream and/or guacamole for garnish

1. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft but not browned, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add broth, tomatoes, chiles, tortillas, chili powder and cumin. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Cover and cook for 20 minutes.

2. Add chicken and cream cheese, stirring until the cream cheese is melted. Remove from heat. Combine shredded cheese and 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.

Serves 6: 1½ cups each

Calories 395 | Fat 21g (sat 10g) | Cholesterol 86mg | Carbs 24g | Total sugars 6g (added 0g) | Protein 29g | Fiber 3g | Sodium 561mg | Potassium 470mg.

Nutrition bonus: Calcium (26% daily value) | Vitamin C (22% dv).