This copycat of Chili’s Chicken Enchilada Soup taste just like the restaurant’s version. It’s a family favorite
1. Add garlic to a large pot and sauté for 1-2 minutes. Add Chicken broth.
2. In a medium bowl, whisk together masa harina and 2 cups water until well blended. Add masa mixture to the pot.
3. Add remaining water, enchilada sauce, cubed velveeta cheese, salt, onion powder, chili powder, and cumin. Bring to a boil.
4. Add cubed chicken, reduce heat, and simmer for 30 minutes. **Add more broth, if needed, to be the consistency you like.
5. Garnish with tomatoes and tortilla strips
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 481 | ||
Calories from Fat: 243 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 147.8mg | 45 % | |
Sodium 552.8mg | 19 % | |
Potassium 415.9mg | 11 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 10.5g | ||
Protein 47.3g | 68 % | |
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: 481
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