Chilis Chicken Enchilada Soup

Ready in 1 hour
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Chilis Chicken Enchilada Soup"

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Try this Chilis Chicken Enchilada Soup recipe, or contribute your own. "Soups" and "Mexican" are two tags used to describe Chilis Chicken Enchilada Soup.


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1 c tomatoes; Crushed
1 1/2 c onion; Diced
4 oz green chiles; Chopped
1 ts Ground cumin
2 ts Chili powder; see note **
8 c Water; divided
1/4 ts Cayenne pepper
2 tb Chicken base
4 oz Velveeta Light; cut in
2 tb Vegetable oil; see note *
1 c Masa harina
1 ts Garlic; minced
1 1/2 lb Boned and skinned chicken

Original recipe makes 8



*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 on Nov 7, 1999,

Verified by stevemur
Calories Per Serving: 308 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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My whole family loves this delicious recipe!
jones3kids 3 years ago

I added 1cn black beans 1 cup corn Delicious !!!
Kathrine58 4 years ago

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