Santa Fe Chicken Enchilada Soup5 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
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 330 cal
- 9.5 g
- 36.8 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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!!"
"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."
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