We've really been a roll this year so far in trying new recipes. I made this one on Sunday for dinner and the kids said it was a keeper. It comes from Alison at Some the Wiser. Sorry no picture, it was gone before I could snap a photo.
Chicken Enchilada Soup
4 corn tortillas - cut into thin strips (I actually used more than that-my kids love them)
2 teaspoons oil (I used Olive Oil)- divided
1 lb boneless, skinless chicken breast, diced into bite sized pieces
1- 8oz pkg. cream cheese
1 can black beans, rinsed
1 can corn w/red and green bell peppers, drained (I couldn't find any so I used regular whole kernal corn)
1 can diced tomatoes, drained (I used Rotel with green chilies)
3/4 cup enchilada sauce
3/4 cup milk
1/4 cup chopped fresh cilantro (I used dried)
Preheat oven to 400 degrees.
Place tortilla strips on a baking sheet. Evenly distribute 1 teaspoon of oil over strips using a spatula to gently toss. (I brushed the oil on before cutting them.) Spread strips into a single layer and bake approximately 10 minutes or until crisp to your liking.
Meanwhile, heat remaining teaspoon of oil in large nonstick saucepan and add chicken. Cook chicken, stirring occasionally, over medium heat for 7 to 10 minutes or until chicken is thoroughly cooked and slightly browned.
In a small bowl, blend the cream cheese and enchilada sauce with a handmixer until smooth. Once chicken is done cooking, add cheese and sauce mixture to the sauce pan with the chicken. (I transferred it to a small stock pot.) Stir in milk, beans, corn and tomatoes. Frequently stirring, simmer over medium-low heat approximately 7-10 minutes or until heated through.
Spoon into bowls and top with tortilla strips and cilantro then serve.
Makes 6 servings.
1 comment:
We tried the soup last night for dinner. It was delicious. We will be having it again. It's a keeper. Thanks.
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