Chicken Enchilada Soup

Ingredients

• 1 tablespoon canola oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 5 cups low-sodium chicken broth
• 1 (15 ounce) can diced tomatoes
• 1 (4 ounce) can diced green chiles
• 6 eaches corn tortillas, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 cups shredded cooked chicken breast
• 4 ounces reduced-fat cream cheese, softened
• ¾ cup shredded white Cheddar cheese
• 1 ½ teaspoons cornstarch
• Fresh cilantro, sour cream and/or guacamole for garnish

Directions

• Step 1 Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add broth, tomatoes, chiles, tortillas, chili powder and cumin. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Cover and cook for 20 minutes.
• Step 2 Add chicken and cream cheese, stirring until the cream cheese is melted. Remove from heat. Combine shredded cheese and cornstarch in a small bowl and gradually add to the soup, stirring until melted. Return the pot to medium heat and cook until hot, 1 to 2 minutes. Serve the soup with cilantro, sour cream and/or guacamole, if desired.

ORIGINAL from Eating Well