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Chicken Enchilada Soup
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Chicken Enchilada Soup

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 Tbsp vegetable oil
1 lb chicken breast fillets (approx. 3)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
16 oz Velveeta
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
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Let's Make It
1
Add oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 min per side. Set aside.
2
Add onions and garlic to pot and saute over medium heat for about 2 min or until onions begin to 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.
3
Shred the chicken into small, bite sized pieces and add it to the pot. Reduce heat and simmer soup for 30-40 min or until thick. Serve soup in cups or bowls and garnish with shredded cheddar cheese crumbled corn tortilla chips, sour cream.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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