CAMPBELLS CHICKEN ENCHILADA RECIPE RECIPES

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CHICKEN ENCHILADA SOUP III RECIPE | ALLRECIPES



Chicken Enchilada Soup III Recipe | Allrecipes image

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.

Provided by KMHIX

Categories     Chicken Soup

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 servings

Number Of Ingredients 12

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

Steps:

  • In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
  • Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
  • 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.
  • Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

Nutrition Facts : Calories 290 calories, CarbohydrateContent 13.8 g, CholesterolContent 74 mg, FatContent 16.3 g, FiberContent 2.4 g, ProteinContent 22 g, SaturatedFatContent 8.6 g, SodiumContent 512.2 mg, SugarContent 0.7 g

CHICKEN ENCHILADA SOUP III RECIPE | ALLRECIPES



Chicken Enchilada Soup III Recipe | Allrecipes image

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.

Provided by KMHIX

Categories     Chicken Soup

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 servings

Number Of Ingredients 12

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

Steps:

  • In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
  • Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
  • 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.
  • Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

Nutrition Facts : Calories 290 calories, CarbohydrateContent 13.8 g, CholesterolContent 74 mg, FatContent 16.3 g, FiberContent 2.4 g, ProteinContent 22 g, SaturatedFatContent 8.6 g, SodiumContent 512.2 mg, SugarContent 0.7 g

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CHICKEN ENCHILADA SOUP III RECIPE | ALLRECIPES
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.
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Reviews 4.6
Total Time 1 hours 0 minutes
Category Chicken Soup
Calories 290 calories per serving
  • Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
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