Souper Saturday - Low-fat Chicken Enchilada Soup

I have posted this twice before, but it is sooo good and it was before I started Souper Saturday.
Here is an easy recipe that is a hit with my kids as long as I use the milder ingredients and serve with cheese and tortilla chips.

Low-Fat chicken Enchilada Soup

2 boneless chicken breasts, cooked and chopped
2 large ribs of celery, chopped
1 large onion, chopped
8 oz of frozen corn - half of a bag
1 can of green chilies
1 carton of low sodium chicken broth
2 cans of black beans, drained and rinsed
1 can of Italian flavored diced tomatoes
1 can of mild Rotel tomatoes, drained (skip if you want even less spicy)
3/4 cup mild red enchilada sauce
3 oz. light cream cheese (reserve until the end)
1 tsp. cumin
1 tsp. chili powder
pinch of red pepper ( I leave this out )
salt and pepper to taste

optional additions: cheddar cheese, sour cream, tortilla chips, hot sauce

I chop up the chicken while it is uncooked and saute it with the celery and onions in a 4 to 7 quart stockpot. You may want to spray the bottom of the pan with a cooking spray.

If your chicken is already cooked, just saute the celery and onions together and then add the chicken with the rest of the ingredients. I do reserve the cream cheese until the end and add it before serving.

Add the rest of the ingredients, bring to a boil. Reduce and simmer for at least 30 minutes.

Extras: Serve with corn tortillas or tortilla chips. Add jack or cheddar cheese when finished. Sprinkle with hot sauce for an extra kick. Top with sour cream. See photos below...

chips and cheddar and jack cheese

topped with sour cream - yummy!