It's been too long since my last post, so today I will play a little catch up. First up, on this beautiful winter day, is some yummy soup to keep you warm.
Chicken Enchilada Soup
What you'll need:
4 corn tortillas (cut into small strips)
1lb boneless skinless chicken breast, cut into bite size pieces
1 tub (10oz) Sante Fe Blend Cooking Creme (found by the cream cheese)
1 can black beans
1 can mexicorn
1 can diced tomatoes ( I used Rotel)
1/4c fresh cilantro
Preheat oven to 400. Toss tortilla strips in oil and place in a single layer on a cookie sheet. Bake 10-12 mins until crisp.
Meanwhile, cook chicken in a large non-stick saucepan sprayed with cooking spray until the chicken is cooked through, about 10-12mins. Stir in the cooking creme, milk, beans, corn and tomatoes. Simmer 6-8 mins, stirring frequently.
Serve soup topped with cilantro and tortilla strips, maybe even a little shredded cheese if you like.