Makeover Chicken Enchilada Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 garlic clove minced
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- soup:
- 1 medium onion chopped
- 1 tablespoon canola oil
- 1/2 teaspoon canola oil
- 1/4 teaspoon ground coriander
- 2 cups cubed cooked chicken breast
- 2 corn tortillas (6 inches)
- 5 cups water divided
- 2 teaspoons reduced-sodium chicken base
- 1/3 cup masa harina
- 8 ounces reduced-fat process cheese (velveeta), cubed
- 3/4 cup pico de gallo
- 6 tablespoons shredded colby-monterey jack cheese
- Carbohydrate 9.96985274997357 g
- Cholesterol 0 mg
- Fat 3.30277583254192 g
- Fiber 0.163704724705242 g
- Protein 1.27996736109999 g
- Saturated Fat 0.281919672164055 g
- Serving Size 1 1 servings. (252g)
- Sodium 12.2603166732379 mg
- Sugar 9.80614802526833 g
- Trans Fat 0.117164244433774 g
- Calories 72 calories
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 400degrees 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.
