Chicken Enchilada Soup
This simple soup will be a hit with kids!
Print
Pin
Email
Share
Servings: 8 servings
Ingredients
- 1 Tbsp canola oil
- 1 onion, chopped
- 1 lb raw ground chicken or turkey
- 4 garlic cloves, minced
- 1 Tbsp chili powder
- 1 tsp cumin
- 1/4 cup tomato paste
- 2 Tbsp chopped fresh parsley or cilantro
- 4 cups no-salt-added or reduced sodium chicken broth
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3/4 cup medium salsa
- 2 small whole wheat flour tortillas
- 1/4 tsp ground black pepper
- canola oil cooking spray
- 1/2 cup reduced fat cheddar cheese
Instructions
- In saucepan, heat canola oil over medium heat and cook onion, chicken, garlic, chili powder and cumin for about 8 minutes or until onion is softened and chicken is no longer pink and starting to brown.
- Stir in tomato paste and parsley until coated. Add broth, peppers and salsa; bring to a simmer. Cook for about 10 minutes or until peppers are tender but firm.
- Preheat oven to 400 °F (200 °C).
- Meanwhile, using kitchen scissors, cut tortillas into ½-inch (1-cm) strips. Spray strips with canola oil cooking spray and sprinkle with pepper. Place on parchment paper-lined baking sheet and bake for about 5 minutes or until golden and crisp.
- Ladle soup in bowls and sprinkle with cheese and tortilla strips.
Nutrition Facts
Chicken Enchilada Soup
Serving Size
1 cup
Amount per Serving
Calories
196
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Cholesterol
50
mg
17
%
Sodium
445
mg
19
%
Potassium
677
mg
19
%
Carbohydrates
15
g
5
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
17
g
34
%
* Percent Daily Values are based on a 2000 calorie diet.