Chicken Enchilada Soup III

4.6
(504)

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.

35
35
35
35
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • 1 pound skinless, boneless chicken breast halves

  • 1 tablespoon vegetable oil

  • ½ cup diced onion

  • 1 clove garlic, minced

  • 1 quart chicken broth

  • 1 cup masa harina

  • 3 cups water, divided

  • 1 cup enchilada sauce

  • 2 cups shredded Cheddar cheese

  • 1 teaspoon salt

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin

Directions

  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.

Nutrition Facts (per serving)

290 Calories
16g Fat
14g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 290
% Daily Value *
Total Fat 16g 21%
Saturated Fat 9g 43%
Cholesterol 74mg 25%
Sodium 512mg 22%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 9%
Total Sugars 1g
Protein 22g
Vitamin C 4mg 21%
Calcium 242mg 19%
Iron 2mg 11%
Potassium 284mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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