Cheesy Chicken Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken Breast, 1 lb cubedVelveeta Cheese Spread, 4 oz Flour, all purpose 3 tbsp to 1/4 cup Butter, unsalted, 2 tbsp Cumin , 1 tsp Paprika, 2 tsp Chicken Broth, 1 cup Tomatoes, red, ripe, canned, with green chilies, 1 cup (I use Rotel)Del Monte Petite Cut Diced Tomatoes, 1 cup Mixed Vegetables, frozen, 1/2 of 10 oz package Kraft 2% Shredded Cheddar Cheese, 1 cup Oregano, ground, 1 tsp Parsley, dried, 1 tsp Salt, 1 tsp Pepper, black, 2 tsp Green onions to taste (optional)
Makes 6-8 servings
In a non stick soup pot brown cubed chicken. Add paprika and cumin. Push to one side of the pan and add butter and flour. Cook the butter and flour together for approximately 30 seconds to one minute while scraping bottom of pan with wooden spoon to release the color left from chicken.
Add chicken brother to pan while vigorously stirring or while wisking to dissolve butter/flour mixture into liquid. Add oregano, parsley, salt and pepper. Add velveeta, cubed to mixture. Stir constantly while bringing to a low boil. When mixture reaches low boil add milk. Stir until mixture comes back up to a boil. Add vegetables, rotel and diced tomatoes. Bring mixture back to a boil then turn heat to low and simmer for 10-15 minutes. Soup will thicken. When you are ready to serve garnish with shredded cheese and onions.
Number of Servings: 6
Recipe submitted by SparkPeople user EBROW002.
In a non stick soup pot brown cubed chicken. Add paprika and cumin. Push to one side of the pan and add butter and flour. Cook the butter and flour together for approximately 30 seconds to one minute while scraping bottom of pan with wooden spoon to release the color left from chicken.
Add chicken brother to pan while vigorously stirring or while wisking to dissolve butter/flour mixture into liquid. Add oregano, parsley, salt and pepper. Add velveeta, cubed to mixture. Stir constantly while bringing to a low boil. When mixture reaches low boil add milk. Stir until mixture comes back up to a boil. Add vegetables, rotel and diced tomatoes. Bring mixture back to a boil then turn heat to low and simmer for 10-15 minutes. Soup will thicken. When you are ready to serve garnish with shredded cheese and onions.
Number of Servings: 6
Recipe submitted by SparkPeople user EBROW002.
Nutritional Info Amount Per Serving
- Calories: 224.3
- Total Fat: 13.0 g
- Cholesterol: 45.9 mg
- Sodium: 1,347.8 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.4 g
- Protein: 14.5 g
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