Creamy Chicken Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 T Olive Oil1 celery stalk, thinly sliced1 carrot, grated or minced3 cups Kitchen Basics unsalted chicken stock1/2 cup nonfat, plain greek yogurt1/2 cup milk, 1%1/4 cup flour1/3 cup mushrooms, chopped10 oz can Rotel tomatoes and green chiles8 oz Velveeta, made with 2% milk, cubed2 cups cooked chicken breast, shredded or diced (about 2 small breasts)1 tsp cumin1 tsp chili powder
In a large soup pot, heat oil. Add celery and saute until tender. Add carrots and saute a minute or so. Add chicken broth. Wisk in yogurt. Add tomatoes, mushrooms, and spices; stir. Heat until almost boiling. Add cheese and stir until melted. Wisk flour into milk. Wisk slowly into soup. Heat until boiling, stirring often. If the soup does not seem thick enough, add more milk/flour mixture. Be careful, it will thicken as it cooks. Add chicken. Heat until boiling, stirring often. Turn down heat and simmer until ready to serve.
Add broken tortilla chips to soup and shredded cheese to top of soup when serving, if desired. (not added to nutrition count).
Serving Size: Makes 8 one bowl servings (about two ladles full)
Add broken tortilla chips to soup and shredded cheese to top of soup when serving, if desired. (not added to nutrition count).
Serving Size: Makes 8 one bowl servings (about two ladles full)
Nutritional Info Amount Per Serving
- Calories: 198.9
- Total Fat: 7.4 g
- Cholesterol: 44.5 mg
- Sodium: 684.4 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 0.7 g
- Protein: 22.7 g
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