Santa Fe Chicken Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 corn tortillas (6 inch), cut into strips1 tsp.oil1 lb.boneless skinless chicken breasts, cut into bite-size pieces1 tub(10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme1 cupmilk1 can(15 oz.)black beans, rinsed1 can(11 oz.)corn with red and green bell peppers, drained1 can(14.5 oz.)diced tomatoes, drained1/4 cupchoppedfresh cilantro
Heat oven to 400°F. Toss tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally. Meanwhile, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently. Serve soup topped with tortilla strips and cilantro
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user OHKEEPHAN.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user OHKEEPHAN.
Nutritional Info Amount Per Serving
- Calories: 255.3
- Total Fat: 8.1 g
- Cholesterol: 30.1 mg
- Sodium: 502.4 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 7.4 g
- Protein: 13.7 g
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