Chicken Enchilada Soup
- Number of Servings: 18
Ingredients
1 tbs Vegetable Oil1 lb Chicken Thigh˝ c Diced Onion1 clove Garlic4 c Chicken Broth1 c Masa Harina3 c Water1 c Enchilada Sauce16 oz. Velveeta1 tsp Salt1 tsp Chili Powder˝ tsp Cumin
§ Add 1 tbs 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 & garlic to pit & sauté over medium heat for about 2 minutes, or until onions begin o 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 minute or until thick.
Number of Servings: 18
Recipe submitted by SparkPeople user 3SQUIRRELS.
§ Add onions & garlic to pit & sauté over medium heat for about 2 minutes, or until onions begin o 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 minute or until thick.
Number of Servings: 18
Recipe submitted by SparkPeople user 3SQUIRRELS.
Nutritional Info Amount Per Serving
- Calories: 127.3
- Total Fat: 7.2 g
- Cholesterol: 31.4 mg
- Sodium: 763.6 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.8 g
- Protein: 8.3 g
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