I was craving some Tex-Mex last night, but Chicken and Cheese Enchiladas are not on my diet. So I created this thick and hearty soup and topped it with just a sprinkle of reduced fat shredded cheese. Try it, I know you will like it!
2 Rotisserie chicken breasts, diced or shredded
2 tsp olive oil
1/2 yellow onion, chopped
3 cloves garlic, minced
1 can mild Rotel tomatoes, with juice
1 can smoked green chilis, drained
1 can low sodium chicken broth
1 can reduced sodium pinto beans, drained
1 can enchilada sauce
1 tsp cumin
1 tsp smoked paprika
1 tsp dried Mexican oregano
In a large soup pot over medium heat, add the olive oil, onions, kosher salt, and pepper. Cook onions until tender, about 7 minutes. Add the garlic and cook another minute. Add the chicken, Rotel tomatoes with juice, green chilis, chicken broth, pinto beans, enchilada sauce, cumin, smoked paprika, and Mexican oregano. Bring to a boil, lower heat, and simmer for 20 minutes. Top with reduced fat shredded cheese and chopped scallions. (The sour cream topping was not good in this soup, but looks pretty in my dark night time pictures) Enjoy!