Makeover Chicken Enchilada Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Even though they have many other delicious dishes on the menu, I always find myself ordering Chicken Enchilada Soup from Chiliâs! I would love to try a healthier version at home. âTraci Campbell Ingredients:
2 corn tortillas (6 inches) |
1/2 teaspoon canola oil |
1/2 teaspoon chili powder |
1/8 teaspoon salt |
1/8 teaspoon cayenne pepper |
soup: |
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 |
Directions:
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.
2. 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.
3. 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.
4. 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.
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