Chicken Enchilada Soup
- Number of Servings: 8
Ingredients
4 T olive oil3 c chicken broth, divided1-1/2 c diced yellow onion1 diced green pepper1 t black pepper1 t cumin (ground)1 t chili powder1 t garlic powder1/4 t cayenne pepper (or to taste)1 T salt1 cup Masa Harina (dry)*4 c water2 cans diced tomatoes (32 oz total)1/2 lb american cheese2 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.
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.
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.
Nutritional Info 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
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