I absolutely love Chicken Enchilada Soup. This recipe uses 2% milk American cheese singles instead of a full-fat cheese so it is healthier for you than a traditional enchilada soup. There are only 3 grams of fat in a one cup serving.
I prefer to make this soup the day before and re-heat it the next day. I think some foods taste better the second day. Sitting in the refrigerator overnight helps blend the flavors together.
1 tsp oil
1/2 cup diced onion
2-3 cloves garlic, minced
3 cups reduced-sodium chicken broth
3/4 cup enchilada sauce
1/4 cup plus 2 TBS cornmeal
1 tsp chili powder
1/2 tsp ground cumin
2 cups shredded cooked chicken
4 slices 2% milk American cheese singles
1 1/2 cups frozen corn (my addition)
1 can black beans, drained and rinsed (my addition)
Heat the oil in a medium soup pot over medium heat. Add the onion and saute for 3 to 4 minutes or until translucent. Add the garlic and saute until soft, another 1 to 2 minutes.
Add the chicken broth, 1 cup water and enchilada sauce, and bring to a low boil.
In a small bowl, whisk together the cornmeal and 3/4 cup water. Add the cornmeal mixture, chili powder and cumin to the pot. Let simmer until thickened, 4 to 5 minutes, stirring occasionally.
Add the chicken, cheese, corn and black beans and simmer over low heat for an additional 10 minutes. Serve with diced tomatoes, chopped cilantro and wedges of lime, if desired. You may even top the soup with fried tortilla strips if you wish.
Makes four 1 1/2 cup servings
Source: Eat More of What You Love - Marlene Koch