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MAIN: Chicken Enchilada Soup

Source of Recipe

awsum34


Recipe Introduction

servings 6 points 6

List of Ingredients

1 pound boneless/skinless chicken breast
1 clove garlic, pressed
1/2 cup diced onion
4 cups FF Chicken Broth
3 cups water
1 can enchilada sauce
10 oz Kraft Velveeta Light Reduced-Fat Pasteurize Process Cheese
1 tsp table salt
1 tsp chili powder
1 cup polenta
1 can kidney beans, drained


Recipe

Boil chicken breast and set aside.
Saute onions and garlic over medium heat for about 2 minutes, or until onions begin to become translucent. Add Chicken broth.
Combine polenta with 2 cups of water in a medium bowl and whisk until blended. Add to pot with onions, garlic, and broth.Add remaining water, enchilada sauce, kidney beans and spices to pot and bring mixture to a boil,
Shred chicken into small, bite-sized pieces and add it to the pot. Reduce heat and simmer soup for 30 - 40 minutes or until thick. Add cheese right at the end, mix until melt, and serve.