MAKEOVER CHICKEN ENCHILADA SOUP

Makeover Chicken Enchilada Soup image

Even though they have many other delicious dishes on the menu, I always find myself ordering Chicken Enchilada Soup from Chili's. Here's the skinny version I make at home. -Traci Campbell, Saginaw, Texas

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 20

Ingredients

2 corn tortillas (6 inches)
1/2 teaspoon canola oil
1/2 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
SOUP:
1 medium onion, chopped
1 tablespoon canola oil
1 garlic clove, minced
5 cups water, divided
2 teaspoons reduced-sodium chicken base
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/3 cup masa harina
8 ounces reduced-fat process cheese (Velveeta), cubed
2 cups cubed cooked chicken breast
3/4 cup pico de gallo
6 tablespoons shredded Colby-Monterey Jack cheese

Steps:

Cut each tortilla lengthwise into thirds; cut each widthwise into 1/4-in. strips. Place strips and oil in a resealable plastic bag; shake to coat. Combine chili powder, salt and cayenne. Add to bag; shake to coat., Arrange tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 6-8 minutes or until crisp, stirring once. Remove to paper towels to cool; set aside., Meanwhile, in a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 4 cups water, chicken base, chili powder, cumin, coriander and cayenne. Whisk masa harina and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened., Reduce heat. Stir in process cheese until melted. Add chicken; heat through. Ladle into bowls. Top with pico de gallo, shredded cheese and tortilla strips.

Nutrition Facts : Calories 266 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 866mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein.