Makeover Chicken Enchilada Soup Recipe

By carol gorman

Ingredients

• SOUP:
• 2 corn tortillas (6 inches)
• 1/2 teaspoon canola oil
• 1/2 teaspoon chili powder
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 medium onion, chopped
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 5 cups water, divided
• 2 teaspoons reduced-sodium chicken base
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper
• 1/3 cup masa harina
• 8 ounces reduced-fat process cheese (Velveeta), cubed
• 2 cups cubed cooked chicken breast
• 3/4 cup pico de gallo
• 6 tablespoons shredded Colby-Monterey Jack cheese

Details

Servings 6
Preparation time 30mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

Cut each tortilla lengthwise into thirds; cut each widthwise into 1/4-in. strips. Place strips and oil in a resealable plastic bag; shake to coat. Combine chili powder, salt and cayenne. Add to bag; shake to coat.

Arrange tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 6-8 minutes or until crisp, stirring once. Remove to paper towels to cool; set aside.

Meanwhile, in a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 4 cups water, chicken base, chili powder, cumin, coriander and cayenne. Whisk masa harina and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Reduce heat. Stir in process cheese until melted. Add chicken; heat through. Ladle into bowls. Top with pico de gallo, shredded cheese and tortilla strips.
Yield: 6 servings.

Originally published as Makeover Chicken Enchilada Soup in Healthy Cooking
August/September 2012, p23