CHICKEN ENCHILADA SOUP

CHICKEN ENCHILADA SOUP

5 Points 6 Servings

8 oz. chicken, cooked and chopped
1 t. garlic
½ c. diced onion
4 c. FF chicken broth
3 c. water, divided
1 can enchilada sauce
5 oz. Light Velveeta
1 t. salt
1 t. chili powder
1 c. cornmeal
1 can kidney beans (15 oz.), drained

Saute onions and garlic over medium heat for about 2 minutes or until onion begins to become translucent.i

Add chicken broth.

Combine cornmeal with 2 cups water in a medium bowl; whisk until well-blended. Add to pot with onions.

Add remaining water, enchilada sauce, beans and spices to pot and bring mixture to a boil.

Shred chicken into small, bite-sized pieces and add it to the pot.

Reduce heat and simmer 30-40 minutes or until thick.

Right before serving, add cheese. Mix until melted.

*** Soup can also be made in slow cooker.