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Makeover Chicken Enchilada Soup

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
  • Total Time
    Prep: 30 min. Cook: 25 min.
  • Makes
    6 servings

Ingredients

  • 2 corn tortillas (6 inches)
  • 1/2 teaspoon canola oil
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • SOUP:
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 5 cups water, divided
  • 2 teaspoons reduced-sodium chicken base
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup masa harina
  • 8 ounces reduced-fat process cheese (Velveeta), cubed
  • 2 cups cubed cooked chicken breast
  • 3/4 cup pico de gallo
  • 6 tablespoons shredded Colby-Monterey Jack cheese

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 400° 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.
Nutrition Facts
1 cup: 266 calories, 11g fat (4g saturated fat), 56mg cholesterol, 866mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 24g protein.
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