Creamy Chicken Enchilada Soup
By KarleeLucas
this mouth-watering dish combines lime and chilies with creamy cheese and crunchy tortilla strips to satisfy every taste and texture desire.
0 Picture
Ingredients
- 1 qt. College Inn® Chicken Broth
- 1 can (14.5 oz.) Del Monte® Diced Tomatoes
- 4 boneless, skinless chicken thighs (about 1 pound)
- 1/2 cup canola oil divided
- 1/2 tsp. salt divided
- 2 soft corn tortillas, sliced into 1/4-inch strips
- 1 small onion diced
- 1 clove garlic minced
- 1-1/2 tsp. chili powder
- 1 tsp. ground cumin
- 1/4 cup lime juice (juice from 1 large lime)
- 1/4 tsp. lime zest
- 1 can (4 oz.) diced green chilies drained
- 4 oz. reduced-fat cream cheese (Neufchatel)
- fried tortilla strips
- 1/2 cup shredded cheddar cheese
- 2 green onions sliced into 1/4-inch pieces
Details
Level of difficulty Average
Preparation time 20mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
1. Preheat oven to 350°F.
2. Place chicken in 8x8-inch glass baking dish. Brush with 1 Tbsp. oil and sprinkle with ¼ tsp. salt. Bake 15 to 20 minutes or until no longer pink inside. Shred cooked chicken meat with 2 forks and set aside.
3. Meanwhile, heat remaining oil in small skillet. Add tortilla strips in 2 batches; fry until golden brown, about 2 minutes each batch. Drain on paper towel-lined plate. Sprinkle with remaining ¼ tsp. salt and set aside. Reserve 1 Tbsp. frying oil to sauté onions in Step 4.
4. Heat reserved 1 Tbsp. oil used to fry tortilla strips in Dutch oven over medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic and cook 30 to 60 seconds, stirring constantly. Do not brown garlic. Add chili powder and cumin; stir and cook 15 to 30 seconds.
5. Quickly stir in lime juice, lime zest, broth, tomatoes, and diced chilies. Bring mixture to a boil, and reduce heat to simmer. Add cream cheese. Simmer until cream cheese is melted.
6. Stir in shredded chicken and cook until chicken is heated through, about 5 minutes.
7. Ladle into individual soup bowls and garnish with tortilla strips, cheddar cheese, and green onion.
Review this recipe