Makeover Chicken Enchilada Soup Recipe

Makeover Chicken Enchilada Soup Recipe
Makeover Chicken Enchilada Soup Recipe
Even though they have many other delicious dishes on the menu, I always find myself ordering Chicken Enchilada Soup from Chili’s! Here's the skinny version I make at home. —Traci Campbell, Saginaw, Texas
  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 6
contains white meat tree nut free nut free gluten free red meat free shellfish free contains dairy
  • 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
  • 3/4 cup pico de gallo
  • 6 tablespoons shredded colby-monterey jack cheese
  • 8 ounces reduced-fat process cheese (velveeta) cubed
  • 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 serving (252g)
  • Sodium 12.2603166732379 mg
  • Sugar 9.80614802526833 g
  • Trans Fat 0.117164244433774 g
  • Calories 72 calories

Directions 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. Yield: 6 servings. Originally published as Makeover Chicken Enchilada Soup in Healthy Cooking August/September 2012, p23