Chicken Enchilada Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 28
  • 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

View full nutritional breakdown of Chicken Enchilada Soup calories by ingredient


Introduction

I like to use unusual foods to create twists to well known dishes. I often start not knowing what I'll end up with and develop the .dish as I go with items I have on hand or that I have purchased to try. Such is the dish that you see here I like to use unusual foods to create twists to well known dishes. I often start not knowing what I'll end up with and develop the .dish as I go with items I have on hand or that I have purchased to try. Such is the dish that you see here
Number of Servings: 28

Ingredients

    Carrots, raw, 2 large
    Potato, raw, 2 large
    Water, tap, 8 cup (8 fl oz)
    Fresh Chives, 3 tbsp chopped
    Quirch Foods Sancocho (Viandas Para Ajiaco), 32 oz
    Boneless Skinless Chicken Breast
    Homemade Gourmet Tami's Garden Select Seasoning
    Salt
    Homemade Gourmet Chicken Enchilade Soup Mix
    No Salt Added Publix Diced Tomatoes
    Conchita Chick Peas Carbanzos In Water and Salt

Tips

Always remember to clean your cutting board when changing from cutting meat to vegetables. this will avoid possible contamination.


Directions

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.