Santa Fe Chicken Enchilada Soup

5 Reviews

Prep: 10 min
Ready In: 28 min

“This creamy chicken soup with Mexican-style corn, tomatoes, cilantro, black beans, and topped with crisp tortilla strips is the perfect warmer on a chilly day.” - by PHILADELPHIA Cooking Creme

Ingredients

4 (6 inch) corn tortillas, cut into strips
1 teaspoon oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 (10 ounce) tub PHILADELPHIA Santa Fe Blend Cooking Creme
1 cup milk
1 (15 ounce) can black beans, rinsed
1 (11 ounce) can corn with red and green bell peppers, drained
1 (14.5 ounce) can diced tomatoes, drained
1/4 cup chopped fresh cilantro

Hide Checklist

Directions

Heat oven to 400 degrees F.
Toss tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
Meanwhile, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
Serve soup topped with tortilla strips and cilantro.

Nutrition

Amount Per Serving (6 total)

Calories
330 cal
16%

Fat
9.5 g
15%

Carbs
36.8 g
12%

Based on a 2,000 calorie diet

Reviews (5)

Rate This Recipe

Ramona

Jan. 2, 2013

"This is a very easy and quick meal. I added a jar of pace instead of the tomatoes for more of a spicy flavor. I used corn tortilla chips and topped with sourcream and cheese also. This is a must have ..." See morein the winter time for sure!!"

Sarah Jo

Nov. 26, 2012

"Instead of a cup of milk, I used one cup of homemade chicken stock. Nice filling soup, but bland. I ended up throwing in a half batch of homemade taco seasoning and a little Frank's Hot Sauce to goose..." See more it up a bit. Makes a great quick lunch on a cold afternoon."