Chicken Enchilada Soup II

Chicken Enchilada Soup II

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"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."

Ingredients

1 h {{adjustedServings}} servings 242 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
  2. To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.
  3. In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.
  4. 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.
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Reviews

159
  1. 189 Ratings

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Excellent recipe, i did make modifications to make it taste and look more like Chili's soup. Added: 1 tbs of chili powder, 1/4 teapoon of cayenne pepper, 1 teaspoon of onion powder in place of w...

Could someone tell me what exactly you do with the masa harina powder? I don't feel like I am getting the results I should be with this soup. It turns out really thick, lumpy, and grainy and tas...

Yummy. I think it is close to Chili's C. E. soup. I heated a tbsp olive oil and added 2 cloves of garlic and then added 3 small chicken breasts. I cooked the breasts in a pot on both sides until...