If it wasn’t for my stubborn desire to fit into my favorite vintage dresses for many years to come, I would pig out on Mexican food every night of my life. From nachos to tacos to burritos as big as my head, I can’t get enough of the spicy flavors and cheesy goodness of Mexican cuisine. But in the interest of my waistline (and my life’s busy timeline), I just can’t give in to my cravings for homemade Mexican as often as I’d like. Until Progresso unveiled their new Light Chicken and Cheese Enchilada soup*, that is. Though the soup is flecked with bell pepper pieces, tomatoes and big chunks of chicken, my favorite part was the creamy broth, which served as a queso-like dip for the corn chips I had on the side. And since I like my Mexican on the spicy side, I punched up my bowl with some juicy slices of jalapeños I’d pickled and a generous dousing with my go-to hot sauce. While it was a far cry from the ooey, gooey goodness of oven-baked enchiladas, it was quick and comforting but didn’t leave me feeling weighed down. And my craving for south-of-the-border flavors? Conquered! (‘Til tomorrow.)
*See progresso.com for nutritional information and sodium content.