Chicken Enchilada Soup III

Chicken Enchilada Soup III

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"This is a copy of a favorite served at a local restaurant. My family loves it! Serve soup in bowls garnished with shredded Cheddar or Jack cheese and crumbed tortilla chips."

Ingredients

1 h {{adjustedServings}} servings 290 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
  2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
  3. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
  4. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
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Reviews

344
  1. 427 Ratings

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If you like the chicken enchilada soup form Chili's, then you will love this! For those of you who are unclear, masa harina is just a corn flour (similar to corn meal but ground much finer) and ...

This is everything you look for in a recipe; easy, quick, delicious and reheatable. It tastes exactly like an enchilada. I added chipotle pepper, halved the cheese, and used barbecue chicken br...

Karen, I want to thank you so much for this recipe. It's been a while since a new recipe wowwed me like this one did & my beau just raved about it. Awesome stuff, he said. As usual, I made some ...