Cheesy Chicken Enchilada Soup

Recipe by Marcia Stanley, MS, RDN, Culinary Dietician

Prep time 30 minutes
Cook time 30 minutes
Servings 9 cups

Ingredients

1 pound boneless, skinless chicken breast halves or chicken thighs
1/2 cup chopped onion
2 tablespoons butter
1 can (14.75 oz.) cream-style corn
1 cup reduced-sodium chicken broth
1 can (4 oz.) chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon ground cayenne pepper
2 cups whole milk
1 package (8 oz.) shredded Colby Jack cheese (2 cups)
1 can (14.5 oz.) fire-roasted diced tomatoes
Tortilla strips or chips (optional)

Calling all enchilada lovers! This satisfying blend of chicken, corn, green chilies and luscious cheese boasts a pronounced south-of-the-border flavor.

Instructions

Trim and discard excess fat from chicken. Cut chicken into bite-size pieces.
In Dutch oven, cook chicken and onion in butter over medium-high heat for 3 to 5 minutes or until chicken is no longer pink. Stir in undrained corn, chicken broth, undrained green chilies, cumin, chili powder and cayenne pepper. Bring to boiling. Reduce heat. Simmer, covered, for 2 minutes.
Stir in milk and shredded cheese. Cook and stir over low heat until cheese melts. Stir in undrained tomatoes. Heat through.
To serve, ladle soup into bowls. Top with tortilla strips or chips (if desired).