Makeover Chicken Enchilada Soup

Name: Makeover Chicken Enchilada Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp canola oil; 0 teaspoons cayenne pepper; 2 teaspoons reduced-sodium chicken base; 1 teaspoon chili powder; 6 Tbsps shredded Colby-Monterey Jack cheese; 280 grams cubed cooked chicken breast; 2 6-inchs corn tortillas (6 inches); 2 6-inchs corn tortillas (6 inches); 1 garlic clove, minced; 0 teaspoons ground coriander; 1 teaspoons ground cumin; 38 grams masa harina; 1 medium onion, chopped; 255 milliliters pico de gallo; 227 grams reduced-fat process cheese (Velveeta), cubed; 0 teaspoons salt; 1 liters water, divided

Makeover Chicken Enchilada Soup requires around 55 minutes from start to finish. This recipe makes 6 servings with 342 calories, 25g of protein, and 20g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a budget friendly recipe for fans of Mexican food. It is a good option if you're following a gluten free diet. Head to the store and pick up garlic clove, pico de gallo, ground cumin, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Cut each tortilla lengthwise into thirds; cut each widthwise into 1/4-in. strips.

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Tortilla

Place strips and oil in a resealable plastic bag; shake to coat.

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Shake

Cooking Oil

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Ziploc Bags

Combine chili powder, salt and cayenne.

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Ground Cayenne Pepper

Salt

Add to bag; shake to coat.

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Shake

Arrange tortilla strips on a baking sheet coated with cooking spray.

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Tortilla Strips

Cooking Spray

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Baking Sheet

Bake at 400° for 6-8 minutes or until crisp, stirring once.

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Oven

Remove to paper towels to cool; set aside.

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Paper Towels

Meanwhile, in a Dutch oven, saute onion in oil until tender.

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Onion

Cooking Oil

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Dutch Oven

Add garlic; cook 1 minute longer. Stir in 4 cups water, chicken base, chili powder, cumin, coriander and cayenne.

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Chicken Base

Ground Cayenne Pepper

Coriander

Garlic

Cumin

Water

Whisk masa harina and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

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Masa Harina

Water

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Whisk

Frying Pan

Reduce heat. Stir in process cheese until melted.

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Processed Cheese

Add chicken; heat through. Ladle into bowls. Top with pico de gallo, shredded cheese and tortilla strips.

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Shredded Cheese

Tortilla Strips

Pico De Gallo

Whole Chicken

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Bowl

Ladle

Equipment

Ingredients

Servings:

1Tbsp

canola oil 0teaspoons

cayenne pepper 2teaspoons

reduced-sodium chicken base 1teaspoon

chili powder 6Tbsps

shredded Colby-Monterey Jack cheese 280grams

cubed cooked chicken breast 26-inchs

corn tortillas (6 inches)26-inchs

corn tortillas (6 inches)1

garlic clove, minced 0teaspoons

ground coriander 1teaspoons

ground cumin 38grams

masa harina 1medium

onion, chopped 255milliliters

pico de gallo 227grams

reduced-fat process cheese (Velveeta), cubed 0teaspoons

salt 1liters

water, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Famille Vincent Cremant de Bourgogne with a 4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Famille Vincent Cremant de Bourgogne

From the Chardonnay grapes this sparkler allies freshness, body, and smoothness. The Cremant Brut is dry and offers fine bubbles (1.5 Million/30 minutes - we counted them but you do not have to believe me for this!), hints of flowers at the nose, crisp and fruity on the palate. It is a great Classic for all festive occasions.