Heat oil in large stockpot over medium-high heat and saute onion until softened and translucent. 6-8 minutes.
Season with chili powder and cumin.
Add minced garlic and saute for 1-2 minutes, or until fragrant.
Mix in cornmeal. Cook for 1 minute.
Stir in 1 1/2 cups chicken broth, mixing so that cornmeal paste is incorporated.
Pour in remaining chicken broth, then add chicken, beans, tomatoes, corn, chiles and enchilada sauce.
Bring mixture to a boil, then reduce heat and let simmer for 5 minutes.
Ladle mixture into bowls and garnish with cheese, sour cream, tortilla strips and/or chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (898g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 952 (57%)|
|Amt Per Serving||% DV|
|Total Fat 105.8g||141 %|
|Saturated Fat 30g||150 %|
|Monounsaturated Fat 43.8g|
|Polyunsanturated Fat 22.9g|
|Cholesterol 516mg||159 %|
|Sodium 1042.4mg||36 %|
|Potassium 1720.9mg||45 %|
|Total Carbohydrate 37.8g||11 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 30.7g|
|Protein 135.8g||194 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1671
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