Lightened Up Copycat Chili's Chicken Enchilada Soup
This Lightened up Chili's copycat soup was a viewer request that I had a lot of fun making!
How to Make This:
Ingredients:
3 large Cooked skinless boneless chicken breast (1 1/2 pounds), chopped
4 cups Canned chicken broth
1⁄2 cup Uncooked onion, chopped
1 tsp Minced garlic
1 cup Masa harina
3 cups Water, divided
10 oz Old El Paso Enchilada Sauce, Mild
16 oz Velveeta Pasteurized prepared cheese product made with 2% milk, chopped into cubes
1 tsp Chili powder
1⁄2 tsp Ground cumin
3 Pueblo Lindo White corn tortillas
1 medium Fresh tomato
3 Tbsp chopped fresh Cilantro
1 Tbsp Uncooked red onion, chopped
1 Tbsp Fresh lime juice
black pepper and salt to taste for Pico de Gallo
Instructions:
Chop your white onion, chicken and Velveta into cubes and set aside.
In a large pot, add chopped onion.
Cook on medium/high heat for a couple minutes.
Add the minced garlic and cook another minute.
Add chicken broth to the onions and stir.
In a bowl, mix the masa harina with 2 cups of water.
Mix until combined, then add to chicken broth and onion mixture in pan.
Whisk well, to combine.
Add remaining water, enchilada sauce, cheese cubes, and spices to the pan.
Stir well and bring it all to a boil.
Continue to stir occasionally until it reaches a boil to prevent scorching on the bottom.
Reduce the heat to low and let soup simmer for 30-40 minutes, stirring often to prevent scorching on the bottom of pan.
Prepare tortilla strips and pico de gallo while soup cooks.
To Make Tortilla Strips:
Spritz tortillas with olive oil and sprinkle with salt on both sides.
Cut tortillas in half, then cut into thin strips.
Air Fry at 400F for about 5 minutes.
Let them cool on a plate for another 5 minutes to continue crisping up. Or bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.
To Make Pico de Gallo:
Combine ingredients in small bowl. Mix well.
Taste test to find desired salt/pepper amount.
Enjoy!
WW Points (Per Serving):
Makes 12, 1 heaping cup servings. WW Points per serving - 5 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder, current plan points, and to track it in the WW app.➡ WW Recipe (Must be logged into WW on a device with the app.)
Nutrition Facts:
Yield: 12 servings
CALORIES: 263 TOTAL FAT: 8 g SATURATED FAT: 2 g CHOLESTEROL:20 mg SODIUM: 929 mg CARBOHYDRATES: 21 g FIBER: 1 g SUGAR: 5 g PROTEIN: 27 g
*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.
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