Spanish

Santa Fe Chicken Enchilada Soup is for Dinner.

Santa Fe Chicken Enchilada Soup takes 10 minutes to prepare.

Santa Fe Chicken Enchilada Soup takes 28 minutes to cook.

Santa Fe Chicken Enchilada Soup makes 6 servings.

The ingredients for Santa Fe Chicken Enchilada Soup are:

4 corn tortillas (6 inch), cut into strips
1 tsp.oil
1 lb.boneless skinless chicken breasts, cut into bite-size pieces
1 tub(10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme
1 cupmilk
1 can(15 oz.)black beans, rinsed
1 can(11 oz.)corn with red and green bell peppers, drained
1 can(14.5 oz.)diced tomatoes, drained
1/4 cupchoppedfresh cilantro

Here is how you make Santa Fe Chicken Enchilada Soup:

Heat oven to 400?F. Toss tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally. Meanwhile, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently. Serve soup topped with tortilla strips and cilantroServing Size: 6 bowlsNumber of Servings: 6Recipe submitted by SparkPeople user OHKEEPHAN.

The nutritional information for Santa Fe Chicken Enchilada Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 255.3

• Total Fat: 8.1 g
• Cholesterol: 30.1 mg
• Sodium: 502.4 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 7.4 g
• Protein: 13.7 g

Santa Fe Chicken Enchilada Soup is Spanish cuisine.