6small or 3 large corn tortillascut into ½- ¼ inch pieces (I use a pizza cutter or ulu to do this.)
8ouncesReduced Fat Velveetaor other processed American cheese, cut into ½ inch cubes
½cupgrated pepper-jack cheese
1 ½cupsfrozen corn
On the side:
2cupsshredded or chopped roasted chicken
Tortilla chips or strips
Sauté chopped onion in olive oil until it just starts to turn brown. Add garlic and sauté one minute more.
In a medium sauce pan, combine vegetable stock, diced tomatoes, enchilada sauce, spices and tortilla pieces. Add sautéed onion and garlic and simmer five minutes.
With an immersion blender, blend soup until it reaches the desired consistency. (This step is optional, but necessary if you want a smooth soup.)
Add cheeses and stir until they are completely melted. Stir in corn and simmer 5 minutes more.
If you are serving this to an all meat-eating crowd, add the chicken with the corn; otherwise, serve it in a separate bowl on the side.
Weight Watchers: (Use Reduced Fat Velveeta!) 8 pts per serving: PointPlus, calculated on the Weight Watchers Website, without chicken.
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