Chicken Enchilada Soup

Chicken Enchilada Soup

This zesty soup is a fun spin on a Mexican food favorite - enchiladas - but is kinder to the waistline. Each one-cup serving (this recipe makes 12) is only 170 calories and three grams of fat. And with the chicken, it's a good source of protein, too - about 13 grams per serving. 

Ingredients

• 2 teaspoons vegetable oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 can (16 ounces) navy beans
• 1 can (28 ounces) diced tomatoes
• 2 cans (14 1/2 ounces each) fat-free chicken broth
• 1 can (8 ounces) tomato sauce
• 2 cans (4 ounces each) chopped green chilies
• 2 teaspoons dried oregano
• 2 cups chopped cooked chicken
• 1⁄2 cup chopped fresh cilantro
• 1 cup shredded cheese
• 10 thin corn tortillas

Directions

1. Heat oil in a large pot. Add onion, garlic, and cumin, and sauté until onion is softened but not browned.
2. Drain and rinse beans. Add drained beans, tomatoes with liquid, and chicken broth. Heat to a boil. Reduce heat.
3. Stir in tomato sauce, chilies, oregano, and chicken. Simmer 15 minutes.
4. When ready to serve, stir in cilantro and 1 cup cheese until melted. Serve tortilla strips on the side as soup toppings.

Refrigerate leftovers within two hours.