Chicken Enchilada Soup

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  ½ tsp or 1g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Red Enchilada Sauce

  12 Tbs or 1.2kg

• Cornmeal

  Whole-grain, yellow

  ¼ cup or 31g

• Cornmeal

  Whole-grain, yellow

  2 tbsp or 15g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  2 cup, chopped or diced or 280g

• American cheese

  Pasteurized process, fortified with vitamin D

  2 slice (3/4 oz) or 42g

Directions

1. Heat the oil in a medium soup pot over medium heat. Add the onion and sauté for 3 to 4 minutes or until translucent. Add the garlic and sauté until soft, another 1 to 2 minutes
2. Add the chicken broth, 1 cup water and enchilada sauce, and bring to a low boil
3. In a small bowl, whisk together the cornmeal and ¾ cup water. Add cornmeal mixture, chili powder and cumin to the pot. Let simmer until thickened, 4 to 5 minutes, stirring occasionally
4. Add the chicken and cheese and simmer over low heat for an additional 10 minutes. Serve with diced tomatoes, chopped cilantro and wedges of lime, if desired.

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