Chicken enchilada soup
This simple soup will be a hit with kids!
190 cal Serves 8
Prep time 0h 30m
Cook time 0h 15m
Total time 0h 45m
Step 1In saucepan, heat canola oil over medium heat and cook onion, chicken, garlic, chili powder and cumin for about 8 minutes or until onion is softened and chicken is no longer pink and starting to brown.
Step 2Stir in tomato paste and parsley until coated. Add broth, peppers and salsa; bring to a simmer. Cook for about 10 minutes or until peppers are tender but firm.
Step 3Preheat oven to 400 °F (200 °C).
Step 4Meanwhile, using kitchen scissors, cut tortillas into ½-inch (1-cm) strips. Spray strips with canola oil cooking spray and sprinkle with pepper. Place on parchment paper-lined baking sheet and bake for about 5 minutes or until golden and crisp.
Step 5Ladle soup in bowls and sprinkle with cheese and tortilla strips.
Per serving (1 cup / 250 mL)
- 15 g
- 260 mg
- 522 mg
- Total fat
- 8 g
- Saturated fat
- 2 g
- 50 mg
- 16 g
- 2 g
- 4 g
- Added sugars
- 1 g
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