Chicken Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/2 C. Vegetable oil1/4 C. Chicken base (powdered chicken stock)3 C. diced Yellow Onions2 tsp. ground cumin2 tsp. chili powder2 tsp. granulated Garlic1/2 tsp. cayenne pepper1 1/2 C. Masa Harina (corn flour)4 qt. Water (divided)2 C. crushed Tomatoes1/2 lb. processed American cheese (cubed)3 lb. cooked cubed chicken breast
In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions and bring to boil. Once mixture starts to bubble, continue cooking 4-5 minutes, stirring constantly (very important step). Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.
Makes 24 1-cup servings.
Number of Servings: 24
Recipe submitted by SparkPeople user NMT1029.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.
Makes 24 1-cup servings.
Number of Servings: 24
Recipe submitted by SparkPeople user NMT1029.
Nutritional Info Amount Per Serving
- Calories: 179.9
- Total Fat: 8.6 g
- Cholesterol: 41.7 mg
- Sodium: 237.0 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.5 g
- Protein: 16.5 g
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