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
2 (14 ounce) cans low sodium chicken broth
8 ounces reduced fat sour
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 for 3 minutes.
- Add the garlic and sauté for 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 for 5 to 10 minutes, but DO NOT BOIL.
- Ladle into bowls and top each serving with some of the shredded cheese.
Yield: 6 servings