Chicken Enchilada Soup

Oxmoor House
2 servings.


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1 (6-inch) corn tortilla
Vegetable cooking spray
1 teaspoon vegetable oil
1 (4-ounce) skinned, boned chicken breast half, cubed
2 tablespoons all-purpose flour
1/2 cup no-salt-added tomato sauce
1/4 cup skim milk
1 (13 1/2-ounce) can no-salt-added chicken broth
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder
Dash of ground red pepper
1/4 cup seeded, chopped tomato
2 tablespoons (1/2 ounce) shredded reduced-fat sharp Cheddar cheese
1/2 teaspoon minced jalapeno pepper (optional)


Cut tortilla into very thin strips; place on a baking sheet. Bake at 325° 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; saute 4 minutes or until lightly browned. Add flour, and cook, stirring constantly, 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 tortilla strips, 2 tablespoons tomato, 1 tablespoon cheese, and, if desired, 1/4 teaspoon jalapeno pepper.

Created date

August 2009

Nutritional Information

Calories 225
Caloriesfromfat 26 %
Fat 6.6 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 20.2 g
Carbohydrate 20 g
Fiber 0.0 g
Cholesterol 38 mg
Iron 0.0 mg
Sodium 397 mg
Calcium 0.0 mg