🫙 From the Spice Rack
chicken enchilada soup
Chicken Enchilada Soup 2 tablespoons butter, margarine or olive oil 4 boneless, skinless chicken breast halves, diced 2 teaspoons minced garlic 1(4 ounce) can diced green chiles
mexicanmaineasy
Ingredients8 items
Ingredients
- 2tablespoons butter, margarine or olive oil
- 4boneless, skinless chicken breast halves, diced
- 2teaspoons minced garlic
- 1(4 ounce) can diced green chiles
- 2(14 ounce) cans low sodium chicken broth
- 8ounces reduced fat sour cream
- 1(10 3/4 ounce) can chili cheese dip*
- 8ounces frozen chopped spinach, defrosted and drained well
Directions
- 1
Chicken Enchilada Soup 2 tablespoons butter, margarine or olive oil 4 boneless, skinless chicken breast halves, diced 2 teaspoons minced gar
- 2
Add the chicken and sauté 3 minutes
- 3
Add the garlic and sauté 3 minutes more, until chicken is nearly done
- 4
Add the chiles and the broth and bring to a boil
- 5
Stir in the sour cream, chili cheese dip and chopped spinach
- 6
Simmer 5 to 10 minutes, but DO NOT BOIL
- 7
Ladle into bowls and top each serving with some of the shredded cheese
- 8
Makes 6 servings