Chicken enchilada soup

Recipe Information

Ingredients

• 2 teaspoons vegetable oil

• 1 cup onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 can (16 ounces) navy beans

• 1 can (28 ounces) diced tomatoes

• 2 cans (14 1/2 ounces each) fat-free chicken broth

• 1 can (8 ounces) tomato sauce

• 2 cans (4 ounces each) chopped green chilies

• 2 teaspoons dried oregano

• 2 cups cooked chicken, chopped

• 1/2 cup fresh cilantro, chopped

• 1 cup shredded cheese

• 10 thin corn tortillas

Directions

• Add the oil to a large pot and heat. Sauté the onion, garlic, and cumin in the oil until the onion is soft but not brown.

• Add the drained and rinced navy beans, tomatoes with liquid, and chicken broth to the pan. Bring the mixture to a boil, and then reduce the heat.

• Mix in the tomato sauce, oregano, green chiles, and chicken. Let simmer for 15 minutes.

• Stir in the cilantro and 1 cup of cheese until melted. Serve with the tortilla strips on the side.

Nutrition (per serving)

• Calories: 170 cal

• Total fat: 3g

• Saturated fat: <1g

• Polyunsaturated fat: 0g

• Monounsaturated fat: 0g

• Cholesterol: 20mg

• Sodium: 480mg

• Potassium: 340mg

• Carbohydrate: 22g

• Fiber: 4g

• Sugar: 3g

• Protein: 13g