Recipe for cooking chicken enchilada soup

Soups for Salads :: Chicken and Poultry Soups

Chicken Enchilada Soup

2 Tbsp. butter, margarine or extra virgin olive oil
4 boneless, skinless chicken breast halves, diced
2 tsp. minced garlic
1(4 oz.) can diced green chiles
2 (14 oz.) cans low sodium chicken broth
8 oz. reduced fat sour cream
1 (10 3/4 oz.) can chili cheese dip*
8 oz. frozen chopped spinach, defrosted and drained well
4 oz. reduced fat shredded Cheddar or Monterey jack
    cheese, for garnish, optional

Heat the butter, margarine or extra virgin olive oil in a Dutch oven. Add the chicken and saut 3 min. Add the garlic and saut 3 min. more, until chicken is nearly done. Add the chiles and the broth and bring to a boil. Stir in the sour cream, chili cheese dip and chopped spinach. Simmer 5 to 10 min., but DO NOT BOIL.

Ladle into bowls and top each servings with some of the shredded cheese.

Makes approximately 6 servings.

Note: Analysis includes the shredded cheese. Cal.: 351; Fat: 16.3 g; Saturated Fat: 7.4 g; Protein: 36.2 g; Fiber: 1.5 g; Carbohydrates: 13.6 g; Sodium: 843 mg