Enjoying a Hot Bowl of Soup

Every soup season brings in new soup discoveries. Here is a soup recipe that will warm you up and hit the spot.

Santa Fe Chicken Enchilada Stew

Ingredients:

4 corn tortillas (6 inch), cut into strips (I used more than 4 tortillas, see notes)
1 tsp. oil (see notes)
1 pkg. (8 oz) cream cheese (see notes)
1 cup, plus 2 tbsp. milk, divided
1 pkg. taco seasoning mix
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (15 oz) black beans, rinsed
1 can (11 oz) corn with red and green bell peppers, drained
2 cans (14.5 oz) diced tomatoes, undrained
Salt and pepper, to taste
1/2 cup chopped fresh cilantro, plus more for serving
Splash of lime juice

Directions:

Heat oven to 400 degrees F.

Toss tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10-12 minutes, or until crisp, stirring occasionally.

Meanwhile, mix cream cheese, 2 tbsp. milk, and taco seasoning until blended. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 minutes, or until done, stirring frequently. Stir in cream cheese mixture, remaining milk, beans, corn, tomatoes, and cilantro; simmer on medium-low heat 6 to 8 minutes or until heated through, stirring frequently. Add a splash of lime juice, to your taste.

Serve topped with tortilla strips and additional cilantro.

Source: Kraft website. You can find it here.

Notes: I used more corn tortillas (I didn't keep track of how many though) because we like to add a lot of corn tortilla strips to our soup. Besides, this was a lot of soup and that way, we had enough tortilla strips for our leftover soup as well. Also, rather than tossing them with a teaspoon of oil, I simply sprayed them with cooking spray.

I added salt and pepper, to taste, and I added an extra can of diced tomatoes. I increased the cilantro and stirred some of it into the soup. I also added a little lime juice. This was really good soup.