Chicken Enchilada Soup

This take on classic chicken tortilla soup gets plenty of spice from enchilada sauce and green chiles. Top each bowl of chicken enchilada soup with shredded cheese and tortilla chips.

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Makes: 8 cups
  • Prep: 20 mins
  • Cook: 30 mins

Chicken Enchilada Soup

Directions

  1. In a large saucepan heat oil over medium-high heat. Add onion and garlic; cook and stir 4 minutes or until onion is tender. Stir in broth and cornmeal. Bring to boiling, stirring constantly. Stir in next four ingredients (through chiles). Heat through. Stir in half of the cheese.
  2. Top servings with remaining cheese and tortilla strips. If desired, serve with cilantro and/or sour cream.
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Nutrition Facts (Chicken Enchilada Soup)

  • Per serving:
  • 286 kcal ,
  • 14 g fat
  • (5 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 52 mg chol. ,
  • 781 mg sodium ,
  • 22 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 18 g pro.
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