Chicken Enchilada Soup - Rocky Mountain Diabetes Center

Ingredients

• 1 (6 inch) corn tortilla
• Vegetable cooking spray
• 1 tbsp vegetable oil
• 1 (4 ounce) skinned, boned chicken breast (cubed)
• 2 tbsp all-purpose flour
• ½ C no-salt-added tomato sauce
• ¼ C skim milk
• 1 (13 ½ ounce) can no-salt-added chicken broth
• ¾ tsp chili powder
• ¼ tsp ground cumin
• 1/8 tsp salt
• 1/8 tsp garlic powder
• Dash of ground red pepper
• ¼ C seeded, chopped tomato
• 2 tbsp shredded reduced-fat sharp cheddar cheese
• ½ t minced jalapeno pepper (optional)