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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 304.9
  • Total Fat: 14.3 g
  • Cholesterol: 54.7 mg
  • Sodium: 1,735.4 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 4.0 g
  • Protein: 21.6 g

View full nutritional breakdown of Chicken Enchilada Soup calories by ingredient
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Chicken Enchilada Soup

Submitted by: DONANDJANENE

Introduction

Slightly modified from the cook book "Remember when...we cooked?" A very yummy and rich tasting soup. You can top it with sliced tortillas, cheese and chopped tomato, but I didn't include those in the recipe or calorie count. Also I used regular Velveeta in the calorie count, but you could easily substitute the light Velveeta. Slightly modified from the cook book "Remember when...we cooked?" A very yummy and rich tasting soup. You can top it with sliced tortillas, cheese and chopped tomato, but I didn't include those in the recipe or calorie count. Also I used regular Velveeta in the calorie count, but you could easily substitute the light Velveeta.
Number of Servings: 8

Ingredients

    4 T olive oil
    3 c chicken broth, divided
    1-1/2 c diced yellow onion
    1 diced green pepper
    1 t black pepper
    1 t cumin (ground)
    1 t chili powder
    1 t garlic powder
    1/4 t cayenne pepper (or to taste)
    1 T salt
    1 cup Masa Harina (dry)*
    4 c water
    2 cans diced tomatoes (32 oz total)
    1/2 lb american cheese
    2 c cooked, cubed chicken

    *Masa Harina is a corn flour I was able to find in the regular flour section of my grocery store. The brand name was Maseca and it's also called Masa or instant corn masa flour. It's what you use to make real tortillas.

Directions

In a large soup pot heat oil. Add onion, green pepper and spices. Saute until onions are soft. In a separate bowl combine masa harina with 2 cups of chicken broth. Stir until lumps dissolve. Pour into the oinon mixture along with remaining 1 cup of chicken broth. Bring to a boil, stirring constantly. The mixture will be quite thick. Continue to stir for 2-3 more minutes while soup bubbles.

Add 4 cups of water and tomatoes. Let mixture return to a boil, stirring occasionally. Add cheese cubes and allow to melt, then add chicken. Soup may be seasoned w/additional garlic salt/cayenne pepper as needed at this point.

Makes 8, 2-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user DONANDJANENE.






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