Chicken Enchilada Soup Boats
Serve this easy Mexican-inspired soup in homemade tortilla boats for a weeknight dinner everyone will love!
Servings 8 servings
Calories 332kcal
Ingredients
- 8 count Old El Paso Whole Wheat Taco Boats
- 10 ounces Old El Paso Red Enchilada Sauce
- 1 cup heavy cream
- 10 ounces diced tomatoes with green chilies mild
- 1 cup sweet corn kernels fresh, frozen or from can is fine
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon garlic salt
- 2 cups cooked chopped chicken
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped avocado
Instructions
- Preheat oven to 400 degrees F. and line a baking sheet with parchment paper. Place taco boats onto baking sheet and bake for 10 minutes, until golden and crisp. Remove and set aside.
- Place enchilada sauce, cream, tomatoes, corn, cumin, salt and chicken into a small saucepan over medium heat. Stir until hot then reduce to a simmer until ready to serve.
- Before serving, spoon soup into taco boats and top with cilantro and avocado if desired.
Nutrition
Calories: 332kcal | Carbohydrates: 32g | Protein: 11g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 1009mg | Potassium: 267mg | Fiber: 5g | Sugar: 6g | Vitamin A: 845IU | Vitamin C: 13mg | Calcium: 117mg | Iron: 2.3mg