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Soup: Chicken Enchilada Soup




Source of Recipe


Karin Calloway


List of Ingredients




2 tablespoons butter, margarine or olive oil
4 boneless, skinless chicken breast halves, diced
2 teaspoons minced garlic
1 4-ounce can diced green chilies
2 14-ounce cans low sodium chicken broth
8 ounces reduced fat sour cream
1 10 ¾-ounce jar chili cheese dip*
8 ounces frozen chopped spinach, defrosted and drained well
4 ounces reduced fat shredded Cheddar or Monterey Jack cheese, for garnish, optional


Recipe



Heat the butter, margarine or olive oil in a Dutch oven. Add the chicken and sauté 3 minutes. Add the garlic and sauté 3 minutes more, until chicken is nearly done. Add the diced green chilies and the chicken broth and bring to a boil. Stir in the sour cream , chili cheese dip and chopped spinach. Simmer 5 to 10 minutes, but DO NOT BOIL. Ladle into bowls and top each serving with some of the shredded cheese.

Makes 6 servings.

*Frito Lay brand was used for testing purposes.