Chicken enchilada soup

This simple soup will be a hit with kids!

Recipe and photo provided by CanolaInfo.org
190 cal Serves 8
Prep time 0h 30m
Cook time 0h 15m
Total time 0h 45m
Chicken enchilada soup

Ingredients

Directions

  1. Step 1

    In 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.

  2. Step 2

    Stir 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.

  3. Step 3

    Preheat oven to 400 °F (200 °C).

  4. Step 4

    Meanwhile, 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.

  5. Step 5

    Ladle soup in bowls and sprinkle with cheese and tortilla strips.

Nutritional information

Per serving (1 cup / 250 mL)

Calories
190
Protein
15 g
Sodium
260 mg
Potassium
522 mg
Total fat
8 g
Saturated fat
2 g
Cholesterol
50 mg
Carbohydrates
16 g
Fibre
2 g
Sugars
4 g
Added sugars
1 g

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