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Chili's Chicken Enchilada Soup

 

69

Yield

20

servings

Prep

20

min

Cook

15

min

Ready

35

min

Trans-fat Free, Low Carb
 

Ingredients

½ cup vegetable oil
¼ cup chicken broth
3 cups onions
yellow, diced
2 teaspoons cumin
ground
2 teaspoons chili powder
2 teaspoons garlic
granulated
½ teaspoon cayenne pepper
*
2 cups masa harina
*
4 quarts water
divided
*
2 cups tomatoes
crushed
½ pound american cheese
process, cut in small cube
3 pounds 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

Add review

 

 

Comments

Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 22050% of calories 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?

 

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