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Friday, August 20, 2010

Chicken & Spinach Enchilada Soup

I found this recipe in a cookbook that I had gotten from the library. Somehow I always forget that huge stash of cookbook the library has. But while I was there last time, I ran into that section and found a couple that I flipped through. This one did not disappoint, it was light but filling, if that makes sense.

Chicken & Spinach Enchilada Soup (makes 4 servings)
WW pts: 4.5 pts a serving

2 tsp Olive Oil
1 lb boneless chicken breast, diced into 3/4 inch cubes (2 breasts is what I used)
1/2 medium onion dices
2 cups fat free low sodium chicken broth
1 1/2 cup fat free milk
1- 10.5 ounce can low fat cream of chicken soup
1- 10 ounce frozen chopped spinach, thawed & squeezed dry
1/2 tsp Chili powder
1/2 tsp ground cumin
1/4 cup Shredded cheddar cheese (I used full fat, but it might be less pts for low-fat or ff)

Heat a large non-stick saucepan over medium high heat. Pour the oil into the saucepan and swirl to coat. Cook Chicken 6-8 minutes or until no longer pink in the center. Add onion and cook for 3-4 minutes.
Stir in broth, milk, soup, spinach, cumin and chili powder. Bring to a boil over high heat. Reduce the heat and simmer uncovered for 6-8 minutes. To serve, ladle the soup into the bowls and sprinkle with the cheese.

We made a cheese quesadilla and split it between Michael and I. All in all this one is a keeper, and the only thing I could think to do different was to add a can of Rotel, or some more Chili Powder.

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