Cheesy Chicken Enchilada Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Cheesy Chicken Enchilada Soup calories by ingredient
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Number of Servings: 6

Ingredients

    Chicken Breast, 1 lb cubed
    Velveeta 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)

Directions

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.

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