Chicken Enchilada Soup
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INGREDIENTS 2 tablespoons butter or olive oil
4 boneless, skinless chicken breast halves, diced
2 teaspoons minced garlic
1 (4-ounce) can diced green chilies
2 (14-ounce) cans low sodium chicken broth
8-ounces reduced fat sour cream
1 (10-3/4-ounce) jar Chili Cheese Dip
8-ounces frozen chopped spinach, defrosted and drained well
4-ounces shredded Cheddar or Monterey Jack cheese, for garnish, optionalHeat the butter or olive oil in a Dutch oven. Add the chicken and sauté 3 minutes. Add the garlic and sauté 3 minutes more, until the chicken is nearly done. Add the diced green chilies and the chicken broth and bring to a boil.
Stir in the sour cream, Chili Cheese Dip and chopped spinach. Simmer 5 to 10 minutes, but DO NOT BOIL.
Ladle into bowls and top each serving with some of the shredded cheese.
Makes 6 servings
NOTE - Start the meal with a big fruit salad or a salad of mixed greens tossed with grapefruit segements and your favorite poppy seed or sweet and sour dressing. Serve the soup with plenty of tortilla chips for dipping.