CHICKEN ENCHILADA SOUP II

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chicken Enchilada Soup II image

This hearty soup won't leave you hungry! Chicken broth hosts enchilada sauce, processed cheese, onion and garlic for this soup version of a Mexican inspired favorite. Garnish with shredded cheese and crumbled tortilla chips, if desired.

Provided by SILVANUS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 12

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves
½ cup diced onion
1 clove garlic, minced
4 cups chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
1 pound processed cheese, cubed
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon ground cumin

Steps:

  • Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
  • To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.
  • In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.
  • To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes, or until thickened.

Nutrition Facts : Calories 241.9 calories, Carbohydrate 11.8 g, Cholesterol 59.8 mg, Fat 14.2 g, Fiber 1.6 g, Protein 16.9 g, SaturatedFat 7.4 g, Sodium 703.1 mg, Sugar 3.2 g

There are no comments yet!