Soup

Creamy Chicken Enchilada Soup is for Soup.

Creamy Chicken Enchilada Soup takes 20 minutes to prepare.

Creamy Chicken Enchilada Soup takes 20 minutes to cook.

Creamy Chicken Enchilada Soup makes 8 servings.

The ingredients for Creamy Chicken Enchilada Soup are:

2 T Olive Oil
1 celery stalk, thinly sliced
1 carrot, grated or minced
3 cups Kitchen Basics unsalted chicken stock
1/2 cup nonfat, plain greek yogurt
1/2 cup milk, 1%
1/4 cup flour
1/3 cup mushrooms, chopped
10 oz can Rotel tomatoes and green chiles
8 oz Velveeta, made with 2% milk, cubed
2 cups cooked chicken breast, shredded or diced (about 2 small breasts)
1 tsp cumin
1 tsp chili powder

Here is how you make Creamy Chicken Enchilada Soup:

In a large soup pot, heat oil. Add celery and saute until tender. Add carrots and saute a minute or so. Add chicken broth. Wisk in yogurt. Add tomatoes, mushrooms, and spices; stir. Heat until almost boiling. Add cheese and stir until melted. Wisk flour into milk. Wisk slowly into soup. Heat until boiling, stirring often. If the soup does not seem thick enough, add more milk/flour mixture. Be careful, it will thicken as it cooks. Add chicken. Heat until boiling, stirring often. Turn down heat and simmer until ready to serve. Add broken tortilla chips to soup and shredded cheese to top of soup when serving, if desired. (not added to nutrition count).Serving Size:?Makes 8 one bowl servings (about two ladles full)

The nutritional information for Creamy Chicken Enchilada Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 198.9

• Total Fat: 7.4 g
• Cholesterol: 44.5 mg
• Sodium: 684.4 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 0.7 g
• Protein: 22.7 g