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RECIPE FOR CHICKEN ENCHILADA SOUP
Title:Chicken Enchilada Soup
Category:Southwestern
Sub-Category:Mexican
Chicken Enchilada Soup

2 tablespoons butter, margarine or olive oil
4 boneless, skinless chicken breast halves, diced
2 teaspoons minced garlic
1(4 ounce) can diced green chiles
2 (14 ounce) cans low sodium chicken broth
8 ounces reduced fat sour cream
1 (10 3/4 ounce) can chili cheese dip*
8 ounces frozen chopped spinach, defrosted and drained well
4 ounces reduced fat shredded Cheddar or Monterey jack
    cheese, for garnish, optional

Heat the butter, margarine or olive oil in a Dutch oven. Add the chicken and saute.



 

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