"This creamy chicken soup with Mexican-style corn, tomatoes, cilantro, black beans, and topped with crisp tortilla strips is the perfect warmer on a chilly day." — PHILADELPHIA Cooking Creme
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4 (6 inch)
corn tortillas, cut into strips
boneless skinless chicken breasts, cut into bite-size pieces
1 (10 ounce) tub
PHILADELPHIA Santa Fe Blend Cooking Creme
1 (15 ounce) can
black beans, rinsed
1 (11 ounce) can
corn with red and green bell peppers, drained
1 (14.5 ounce) can
diced tomatoes, drained
chopped fresh cilantro
This is a very easy and quick meal. I added a jar of pace instead of the tomatoes for more of a spicy flavor. I used corn tortilla chips and topped with sourcream and cheese also. This is a must have in the winter time for sure!!
Instead of a cup of milk, I used one cup of homemade chicken stock. Nice filling soup, but bland. I ended up throwing in a half batch of homemade taco seasoning and a little Frank's Hot Sauce to goose it up a bit. Makes a great quick lunch on a cold afternoon.
I like the black beans you added, they give the dish a nice color combo.
This was very fast to put together, tasted good, and didn't get too many dishes dirty. I made exactly as written except I did not make my own baked tortilla strips, I just served it with some bagged tortilla chips and it worked perfectly. I would definitely make this again.
Very easy and very good .... I followed the directions exactly, then I also added 1 cup of sour cream and 1 cup of shredded cheddar cheese. Mixed until all was melted .... Would definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Santa Fe Chicken Enchilada Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 86
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