Chilis Chicken Enchilada Soup
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Yield: 8 Ready in 1 hours
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Chilis Chicken Enchilada Soup Preparation
*Original called for 1/2 cup oil. **Original called for 1 tsp chili powder In large pot, place oil, chicken base, onion, chiles, and spices. Saute until onions are soft and clear, about 5 minutes. In another container, combine masa harina with 2 cups water. Stir until all lumps dissolve. Add to sauteed onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from masa harina. Add remaining 6 cups 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. Per serving: 244 Calories; 8g Fat (28% calories from fat); 24g Protein; 19g Carbohydrate; 56mg Cholesterol; 1012mg Sodium NOTES : 5 WW points Recipe by: Chilis Posted to EAT-LF Digest by Betsy Burtis
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Chilis Chicken Enchilada Soup Reviews
My whole family loves this delicious recipe!
1 years, 3 months, 3 weeks, 5 days, 16 hours, 4 minutes ago
I added 1cn black beans 1 cup corn Delicious !!!
2 years, 8 months, 3 weeks, 6 days, 18 hours, 10 minutes ago