Chicken Enchilada Soup

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Oxmoor House

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Ingredients

1 (6-inch) corn tortilla

Vegetable cooking spray

1 teaspoon vegetable oil

1 (4-ounce) skinned, boned chicken breast half, cubed

2 tablespoons all-purpose flour

1/2 cup no-salt-added tomato sauce

1/4 cup skim milk

1 (13 1/2-ounce) can no-salt-added chicken broth

3/4 teaspoon chili powder

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Dash of ground red pepper

1/4 cup seeded, chopped tomato

2 tablespoons (1/2 ounce) shredded reduced-fat sharp Cheddar cheese

1/2 teaspoon minced jalapeno pepper (optional)

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