Chicken Enchilada Soup

Ingredients

• 1 tbsp canola oil
• 1 cup chopped onion
• 3 clove garlic, minced
• 5 cup low-sodium chicken broth
• 1 (15 ounce) can diced tomatoes
• 1 (4 ounce) can diced green chiles
• 6 corn tortillas, chopped
• 2 tsp chili powder
• 1 tsp ground cumin
• 2 cup shredded cooked chicken breast
• 4 oz reduced-fat cream cheese, softened
• 3/4 cup shredded white Cheddar cheese
• 1 1/2 tsp cornstarch
• Fresh cilantro, sour cream and/or guacamole, for garnish

Instructions

1. Heat 1 tablespoon oil in a large pot over medium heat. Add 1 cup onion and cook, stirring occasionally, until softened, about 3 minutes. Add 3 cloves garlic and cook, stirring, for 1 minute. Add 5 cups broth, 1 can diced tomatoes, 1 can chiles, 6 corn tortillas, 2 teaspoons chili powder and 1 teaspoon cumin. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Cover and cook for 20 minutes.
2. Add 2 cups shredded chicken and 4 ounces cream cheese, stirring until the cream cheese is melted. Remove from heat. Combine ¾ cup shredded cheese and 1 ½ teaspoons cornstarch in a small bowl and gradually add to the soup, stirring until melted. Return the pot to medium heat and cook until hot, 1 to 2 minutes. Serve the soup with cilantro, sour cream and/or guacamole, if desired.