Chicken Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
Carrots, raw, 2 large Potato, raw, 2 large Water, tap, 8 cup (8 fl oz)Fresh Chives, 3 tbsp choppedQuirch Foods Sancocho (Viandas Para Ajiaco), 32 ozBoneless Skinless Chicken BreastHomemade Gourmet Tami's Garden Select SeasoningSaltHomemade Gourmet Chicken Enchilade Soup MixNo Salt Added Publix Diced TomatoesConchita Chick Peas Carbanzos In Water and Salt
Put 8 cups of water into a 8 quart pan. Bring to a boil. Chop Chives, Carrots and potatoes into bite size pieces. Add Chives 1 tsp salt and Chicken to boiling water. Let cook for 5 minutes. Add cut vegetables, Sancocho, diced tomatoes and chic peas to broth. Stir in Enchilada Soup Mix. Turn down to simmer and cook for 45 minutes until vegetables are tender and Sancocho is completely cooked. You can take a knife and cut the large pieces from the Sancocho into smaller bite size pieces. I cooked them as packaged for the first 30 minutes and then took a knife and sliced them in the soup to make them more manageable to serve. May be served with Sour Cream and Tortilla Chips, but this is not calculated into the recipe.
Serving Size: Approximately 28 1-cup servings
Number of Servings: 28
Recipe submitted by SparkPeople user CHEF_BARB.
Serving Size: Approximately 28 1-cup servings
Number of Servings: 28
Recipe submitted by SparkPeople user CHEF_BARB.
Nutritional Info Amount Per Serving
- Calories: 97.0
- Total Fat: 0.6 g
- Cholesterol: 7.6 mg
- Sodium: 288.5 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 2.2 g
- Protein: 4.9 g
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