Creamy Chicken Enchilada Soup Recipe - (4.6/5)

Ingredients

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• 4 to 5 boneless, skinless chicken thighs or breasts, about 1 pound
• 1/2 cup canola oil, divided
• 1/2 teaspoon salt, divided
• 2 soft corn tortillas, sliced into 1/4-inch strips
• 1 small onion, diced
• 1 clove garlic, minced
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 cup lime juice
• 1/4 teaspoon lime zest
• 1 quart College InnChicken Broth
• 1 can (14.5 ounces) Del Monte Diced Tomatoes, undrained
• 1 can (4 ounces) diced green chilies, drained
• 4 ounces reduced-fat cream cheese
• Fried tortilla strips
• 1/2 cup shredded cheddar cheese
• 2 green onions, sliced into 1/4-inch pieces