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Creamy Butternut Chicken Enchilada Soup Recipe
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.
A recipe from Tablespoon
2020-06-06
https://www.flyers-on-line.com/data/recipes/7141/creamy-butternut-chicken-enchilada-soup.jpg
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