Roasted squash, pomegranate & arugula salad

Let's make it

Step 1
In large saucepot, heat oil over medium-high heat; add onion and cook 5 minutes or until tender, stirring occasionally. Add tomatoes, broth and enchilada sauce; heat to a boil. Reduce heat to medium-low; add beans and tortillas. Cook, covered, 8 minutes or until tortillas begin to soften and soup thickens, stirring occasionally. Add chicken; cook, uncovered, 5 minutes or until heated through, stirring occasionally. Remove from heat; stir in cheese and salt. Makes about 10 cups.
Step 2
Serve soup topped with garnishes, if desired.

Nutrition Info

Approximate nutritional values per serving (1 cup): 112 Calories, 8g Fat (1g Saturated), 0mg Cholesterol, 153mg Sodium, 9g Carbohydrates, 2g Fiber, 4g Sugars, 2g Protein

Would you make this recipe again?

Ingredients

Vegetable Tempura With Miso-Mustard Sauce Recipe

Cooking time: 16 minutes

DF VG

Broccoli, Cauliflower & Carrot Au Gratin Recipe

Cooking time: 28 minutes

K GF K VG

BBQ Bacon-Cheddar Pasta Salad Recipe

Cooking time: 10 minutes

{{currentShoppingListProducts.length}}

Your List Awaits!

or Sign up to start using the shopping list tool.

Your List Awaits!

or Sign up to start using the shopping list tool.

One moment, please