Chicken Enchalada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T. Vegetable oil1 Lb. skinless, boneless chicken breast1/2 c. dinced onion1 clove garlic, chopped4 c. chicken broth, Low sodium1 c. masa 3 c. water1 c. enchalada sauce16 oz. velveeta1 t. chili powder1/2 t. cumin
Makes 6 servings
Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
Number of Servings: 6
Recipe submitted by SparkPeople user HALLUCINATING.
Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
Number of Servings: 6
Recipe submitted by SparkPeople user HALLUCINATING.
Nutritional Info Amount Per Serving
- Calories: 423.3
- Total Fat: 20.9 g
- Cholesterol: 97.2 mg
- Sodium: 1,823.5 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 2.1 g
- Protein: 35.0 g
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