Low Point Creamy Chicken Enchilada Soup

thepounddropper.com

Liza B

4 ( 4 oz.) chicken breasts raw and thawed or 2 cups cubed or shredded cooked chicken

1 (14 oz) can DICED PETITE TOMATOES, not drained

1 (10 oz.) can RED ENCHILADA SAUCE

1 (15 oz.) can BLACK BEANS, drained

2 cups frozen corn, thawed

1 (4 oz.) can diced GREEN CHILES

3 cups reduced SODIUM CHICKEN BROTH

1 Tbsp MINCED GARLIC

1 Tbsp TACO SEASONING

6 oz. light cream cheese ( I use Kroger’s light cream cheese), softened

4 Tbsp non fat plain or Greek Yogurt

½ cup shredded light mozzarella cheese ( I use Pantry Market light Mozzarella)

Directions at thepounddropper.com

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