Fit & Savory Chicken Enchilada Soup
INGREDIENTS
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3 cups low-sodium chicken stock
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2 cups cooked, shredded chicken
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2 cloves garlic, minced
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1 tsp ground cumin
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2 tsp chili powder
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¼ tsp cayenne pepper, optional
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Salt and pepper, to taste
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1 (14.5 ounce) diced tomatoes
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1 (10 ounce) diced tomatoes with green chilis
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1 (4 ounce) diced green chilis
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1 (15 ounce) black beans, rinsed and drained
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2 cups corn (frozen if out of season)
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1 (6 ounce) can tomato paste
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2 large flour tortillas, cut into thin, 2-inch long strips
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1 cup shredded pepperjack or Monterey jack cheese
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½ cup low-fat sour cream
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½ cup chopped fresh cilantro
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