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Makeover Chicken Enchilada Soup
Ingredients
  • 2 corn tortillas (6 inches)
  • ½ teaspoon canola oil
  • ½ teaspoon chili powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • subheading: SOUP:
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 5 cups water, divided
  • 2 teaspoons reduced-sodium chicken base
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ⅛ teaspoon cayenne pepper
  • ⅓ cup masa harina
  • 8 ounces reduced-fat process cheese (Velveeta), cubed
  • 2 cups cubed cooked chicken breast
  • ¾ cup pico de gallo
  • 6 tablespoons shredded Colby-Monterey Jack cheese
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