Chicken Enchilada Soup

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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


    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


§ 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.

TAGS:  Poultry |