Santa Fe Chicken Enchilada Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This creamy chicken soup with Mexican-style corn, tomatoes, cilantro, black beans, and topped with crisp tortilla strips is the perfect warmer on a chilly day. Ingredients:
4 (6 inch) corn tortillas, cut into strips |
1 teaspoon oil |
1 pound boneless skinless chicken breasts, cut into bite-size pieces |
1 (10 ounce) tub philadelphia santa fe blend cooking creme |
1 cup milk |
1 (15 ounce) can black beans, rinsed |
1 (11 ounce) can corn with red and green bell peppers, drained |
1 (14.5 ounce) can diced tomatoes, drained |
1/4 cup chopped fresh cilantro |
Directions:
1. Heat oven to 400 degrees F.
2. Toss tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
3. Meanwhile, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
4. Serve soup topped with tortilla strips and cilantro.
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