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Chili's Chicken Enchilada Soup

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Submitted by kerrychatten

YIELD

20 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

½ 118
CUP ML VEGETABLE OIL
¼ 59
CUP ML CHICKEN BROTH
3 7.1E+2
CUPS ML ONIONS
yellow, diced
2 1E+1
TEASPOONS ML CUMIN
ground
2 1E+1
TEASPOONS ML CHILI POWDER
2 1E+1
TEASPOONS ML GARLIC
granulated
½ 2.5
TEASPOON ML CAYENNE PEPPER
2 473
CUPS ML MASA HARINA *
4 4
QUARTS QUARTS WATER
divided *
2 473
CUPS ML TOMATOES
crushed
½ 226.8
POUND G AMERICAN CHEESE
process, cut in small cube
3 1.4
POUNDS KG CHICKEN
cooked, cubed

Directions

In large pot, place oil, chicken base, onion and spices.

Sauté until onions are soft and clear, about 5 minutes.

In another container, combine masa harina with 1 quart water.

Stir until all lumps dissolve.

Add to sautéed onions, bring to boil.

Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly.

This will eliminate any raw taste from masa harina.

Add remaining 3 quarts water to pot.

Add tomatoes; let mixture return to boil stirring occasionally.

Add cheese to soup.

Cook stirring occasionally, until cheese melts.

Add chicken; heat through.

Makes 1½ gallons or 16 to 20 servings.

NOTE: Recipe can be halved

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 220 50% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 220mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 44g
Vitamin A 6% Vitamin C 7%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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