Chicken Enchilada Soup

Chicken Enchilada Soup



Cut tortilla into very thin strips; place on a baking sheet. Bake at 325o for 10 minutes or until crisp, set aside. Coat a medium saucepan with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; sauté 4 minutes or until lightly browned. Add flour, and cook, stirring constantly, for 1 minute.  Gradually stir in tomato sauce, milk, and chicken broth. Stir in chili powder and next 4 ingredients. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. To serve, ladle soup into individual bowls, and top each serving with half of the tortilla strips, 2 tbsp tomato, 1 tbsp cheese, and if desired, ¼ tsp jalapeno pepper. Yield: 2 servings



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