Chicken enchilada soup
This simple soup will be a hit with kids!
190 cal
Serves 8
Prep time
0h 30m
Cook time
0h 15m
Total time
0h 45m
Ingredients
Directions
-
Step 1
In saucepan, heat canola oil over medium heat and cook onion, chicken, garlic, chili powder and cumin for about 8 minutes or until onion is softened and chicken is no longer pink and starting to brown. -
Step 2
Stir in tomato paste and parsley until coated. Add broth, peppers and salsa; bring to a simmer. Cook for about 10 minutes or until peppers are tender but firm. -
Step 3
Preheat oven to 400 °F (200 °C). -
Step 4
Meanwhile, using kitchen scissors, cut tortillas into ½-inch (1-cm) strips. Spray strips with canola oil cooking spray and sprinkle with pepper. Place on parchment paper-lined baking sheet and bake for about 5 minutes or until golden and crisp. -
Step 5
Ladle soup in bowls and sprinkle with cheese and tortilla strips.
Nutritional information
Per serving (1 cup / 250 mL)
- Calories
- 190
- Protein
- 15 g
- Sodium
- 260 mg
- Potassium
- 522 mg
- Total fat
- 8 g
- Saturated fat
- 2 g
- Cholesterol
- 50 mg
- Carbohydrates
- 16 g
- Fibre
- 2 g
- Sugars
- 4 g
- Added sugars
- 1 g
