Chicken Enchilada Soup
Courtesy of CanolaInfo 8 Servings • 10 Min. Prep Time • 18 Min. Cook TimeIngredients |
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1 Tbsp. canola oil (15 mL) |
1 onion, chopped |
1 lb. raw ground chicken or turkey (500 g) |
4 garlic cloves, minced |
1 Tbsp. chili powder (15 mL) |
1 tsp. cumin 5 mL) |
1/4 c. tomato paste (60 mL) |
2 Tbsp. chopped fresh parsley or cilantro (30 mL) |
4 c. no-salt-added or reduced sodium chicken broth (1 L) |
1 red bell pepper, chopped |
1 green bell pepper, chopped |
3/4 c. medium salsa (175 mL) |
2 small whole wheat flour tortillas |
1/4 tsp. ground black pepper (1 mL) |
canola oil cooking spray |
1/2 c. reduced fat cheddar cheese (125 mL) |
Directions:
1. In saucepan, heat canola oil over medium heat and cook onion, chicken, garlic, chili powder and cumin for about 8 minutes or until onion is softened and chicken is no longer pink and starting to brown.
2. Stir in tomato paste and parsley until coated. Add broth, peppers and salsa; bring to a simmer. Cook for about 10 minutes or until peppers are tender but firm.
3. Preheat oven to 400°F (200°C).
4. Meanwhile, using kitchen scissors, cut tortillas into 1/2-inch (1-cm) strips. Spray strips with canola oil cooking spray and sprinkle with pepper. Place on parchment paper-lined baking sheet and bake for about 5 minutes or until golden and crisp.
5. Ladle soup in bowls and sprinkle with cheese and tortilla strips.
* Recipe courtesy of Emily Richards and CanolaInfo.