Try this Chicken Enchilada Soup recipe, or contribute your own.
Suggest a better descriptionHeat a large dutch oven over medium heat. Add olive oil.
Once oil is hot, add onion and saute until soft.
Add cumin, garlic powder chili powder cayenne, salt and pepper. Stir until spices coat the onions and are fragrant.
Meanwhile, in a large measuring cup (or small bowl), combine the masa with 2 cups of chicken stock. Whisk constantly until it become thick, about two minutes.
To the soup pot, add in remaining chicken stock, enchilada sauce, canned tomatoes, and canned green chilies.
Slowly whisk in masa-stock mixture. Stir until soup becomes thick.
Stir in shredded chicken and Velveeta. Taste and season with salt and pepper as needed.
Top with your choice of diced jalapenos, cilantro, and sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1906g) | ||
Recipe Makes: 1 | ||
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Calories: 2192 | ||
Calories from Fat: 308 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.2g | 46 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 1095mg | 337 % | |
Sodium 1324.5mg | 46 % | |
Potassium 4926.3mg | 130 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.6g | ||
Protein 437.2g | 625 % | |
Powered by: USDA Nutrition Database 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: 2192
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