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


  1. Heat the butter, margarine or olive oil in a Dutch oven. Add the chicken and sauté for 3 minutes.
  2. 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.
  3. Simmer for 5 to 10 minutes, but DO NOT BOIL.
  4. Ladle into bowls and top each serving with some of the shredded cheese.

Yield: 6 servings

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