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chicken Enchilada Soup 2 Tablespoons Butter, Margarine Or Olive Oil
4 Boneless, Skinless Chicken Breast Halves, Diced
2 Teaspoons Minced Garlic
1(4 Ounce) Can Diced Green Chiles
2 (14 Ounce) Cans Low Sodium Chicken Broth
8 Ounces Reduced Fat Sour Cream
1 (10 3/4 Ounce) Can Chili Cheese Dip*
8 Ounces Frozen Chopped Spinach, Defrosted And Drained Well
4 Ounces Reduced Fat Shredded Cheddar Or Monterey Jack
Cheese, For Garnish, Optional heat The Butter, Margarine Or Olive Oil In A Dutch Oven. Add The Chicken And Sauté 3 Minutes. Add The Garlic And Sauté 3 Minutes 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 Minutes, But Do Not Boil. ladle Into Bowls And Top Each Serving With Some Of The Shredded Cheese. makes 6 Servings. note: Analysis Includes The Shredded Cheese. Calories: 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 |
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