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Creamy Butternut Chicken Enchilada Soup Recipe

Creamy Butternut Chicken Enchilada Soup
Source: Tablespoon

Ingredients

  • 1/2 cup coconut oil or vegetable oil
  • 6 small corn tortillas, cut into small strips
  • 1/4 teaspoon salt
  • 1 can (10 oz) Old El Paso™ enchilada sauce
  • 1 1/2 cup frozen butternut squash cubes
  • 2 cups Progresso™ chicken broth
  • 2 grilled chicken breasts, diced
  • 1 can (11 oz) corn kernels, drained
  • 1 cup chopped green onion
  • 1 can (14.5 oz) Muir Glen™ Organic Diced Tomatoes Fire Roasted
  • 1 1/2 cup shredded sharp cheddar
  • 1/2 cup chopped cilantro
PREP TIME
10m 		COOK TIME
20m 		TOTAL TIME
30m
YIELD
6 servings

Instructions

  • In a small skillet, heat coconut oil over medium heat.
  • Toss corn tortillas into the pan and fry until golden brown.
  • Transfer to a paper towel-lined plate and sprinkle with salt.
  • Set aside.
  • In a blender, combine enchilada sauce, butternut squash and chicken broth.
  • Puree until smooth.
  • Pour mixture into a large pot and bring to medium-high heat.
  • Add chicken breasts, corn, green onion and diced tomatoes.
  • Cook until steaming.
  • Remove from heat.
  • To serve: Top bowls of soup with cheddar, cilantro and tortilla strips.

Side DishesSoups

A recipe from Tablespoon

https://www.flyers-on-line.com/data/recipes/7141/creamy-butternut-chicken-enchilada-soup.jpg

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