Chicken Enchilada Soup
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Chicken Enchilada Soup calories by ingredient
Number of Servings: 18
Ingredients
-
1 tbs Vegetable Oil
1 lb Chicken Thigh
˝ c Diced Onion
1 clove Garlic
4 c Chicken Broth
1 c Masa Harina
3 c Water
1 c Enchilada Sauce
16 oz. Velveeta
1 tsp Salt
1 tsp Chili Powder
˝ tsp Cumin
Directions
§ 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.