Ingredient:
1/2 cup coconut oil or vegetable oil
6 small corn tortillas, cut into small strips
1/4 teaspoon salt
1 can (10 ounces) Old El Paso enchilada sauce
1 1/2 cup frozen butternut squash cubes
2 cups Progresso chicken broth
2 grilled chicken breasts, diced
1 can (11 ounces) corn kernels, drained
1 cup chopped green onion
1 can (14.5 ounces) Muir Glen fire roasted diced tomatoes
1 1/2 cup shredded sharp cheddar
1/2 cup chopped cilantro
Method:
In a small skillet, heat coconut oil over medium heat. Toss corn tortillas into the pan and fry until golden brown. Transfer to a paper towel-lined plate and sprinkle with salt. Set aside.
In a blender, combine enchilada sauce, butternut squash and chicken broth. Puree until smooth. Pour mixture into a large pot and bring to medium-high heat.
Add chicken breasts, corn, green onion and diced tomatoes. Cook until steaming. Remove from heat. To serve: Top bowls of soup with cheddar, cilantro and tortilla strips.
1/2 cup coconut oil or vegetable oil
6 small corn tortillas, cut into small strips
1/4 teaspoon salt
1 can (10 ounces) Old El Paso enchilada sauce
1 1/2 cup frozen butternut squash cubes
2 cups Progresso chicken broth
2 grilled chicken breasts, diced
1 can (11 ounces) corn kernels, drained
1 cup chopped green onion
1 can (14.5 ounces) Muir Glen fire roasted diced tomatoes
1 1/2 cup shredded sharp cheddar
1/2 cup chopped cilantro
Method:
In a small skillet, heat coconut oil over medium heat. Toss corn tortillas into the pan and fry until golden brown. Transfer to a paper towel-lined plate and sprinkle with salt. Set aside.
In a blender, combine enchilada sauce, butternut squash and chicken broth. Puree until smooth. Pour mixture into a large pot and bring to medium-high heat.
Add chicken breasts, corn, green onion and diced tomatoes. Cook until steaming. Remove from heat. To serve: Top bowls of soup with cheddar, cilantro and tortilla strips.
