Chicken Enchilada Soup

Ingredients

  • 2 tablespoons butter, margarine or olive oil
  • 4 boneless, skinless chicken breast halves, diced
  • 2 teaspoons minced garlic
  • 1 4-ounce can diced green chilies
  • 2 14-ounce cans low sodium chicken broth
  • 8 ounces reduced fat sour cream
  • 1 10 3/4-ounce jar chili cheese dip*
  • 8 ounces frozen chopped spinach, defrosted and drained well
  • 4 ounces reduced fat shredded Cheddar or Monterey Jack cheese, for garnish, optional

Description

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