Main dishes

Santa Fe Chicken Enchilada Soup

photo by:kraft

Warm up with a piping hot bowl of Southwestern comfort, with chicken, veggies and black beans in a creamy broth, topped with the perfect amount of crunch.

time

prep:

10 min

total:

28 min

servings

total:

6 servings, about 1 cup each

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What You Need

corn tortillas (6 inch), cut into strips

tsp. oil

lb. boneless skinless chicken breasts, cut into bite-size pieces

tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme

cup milk

can (15 oz.) black beans, rinsed

can (11 oz.) corn with red and green bell peppers, drained

can (14.5 oz.) diced tomatoes, drained

1/4

cup chopped fresh cilantro

Make It

HEAT oven to 400°F.

TOSS tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.

SERVE soup topped with tortilla strips and cilantro.

Kraft Kitchens Tips

Special Extra

Serve with lime wedges to give the soup a little citrus kick.

Serving Suggestion

Serve this hearty soup with a tossed leafy green salad.

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grjen

posted:3/16/2013

This soup was easy to make and good. Mine was pretty thick and we ate it with tortilla chips.

SCLAWSON1975

posted:2/25/2013

Super good

Bettydelpidio

posted:1/24/2013

Added enchilada sauce,chicken stock,and a can of rotel Also had a little whipping cream in fridge so I added that too. The rotel made it a bit too spicey , so next time I will use the mild instead. Finished it with shredded cheddar and tortilla strips Definitely gonna make again, it was delish!!

loepkerd

posted:1/12/2013

Make this if you haven't yet! The Santa Fe Cooking Creme is SO good, perfect spice in this! I boiled and shredded the chicken, but other than that, follow the recipe! SO GOOD!

kymad04

posted:1/6/2013

Really only one word is needed to describe this recipe: YUM! I changed it up a little though since I couldn't find the Sante Fe Cooking Creme and used the Italian Herb instead. It tasted fine though and was a huge hit with the family (my husband plus three kids: ages 6, 8, & 10), however the next time I make it, YES there will be a repeat of this recipe, I will try to find the Original Cooking Creme to make it with. Oh also, I seasoned the chicken prior to cooking it just to add a little extra oomph! Definitely would recommend this recipe to anyone looking to add a festive addition to your family night meals!

hkane15

posted:11/12/2012

This was amazing! it was so good and super easy. The only thing I would change is to make a double it for more left overs.

kimpearson

posted:11/9/2012

YUM! Didn't have the cooking creme at the store the second time I made it so I used Neufchatel cheese and a can of red enchilada sauce instead and it was even better than the first time. The creme made it a little sweeter.

Virginia5124

posted:8/28/2012

This was a huge hit at the church soup supper. I made the torilla strips but next time I would just buy some. I thinned it with milk but chicken broth sounds good too. Delicious!

Jarholly

posted:8/17/2012

Very tasty! Will make again!

a cook

posted:6/5/2012

this was so good I love it and will be making it again