Try this Chicken Enchilada Soup recipe, or contribute your own.
Suggest a better descriptionIn a 3-qt saucepan, add the chicken broth, salsa, Taco Bell Mild Sauce, crushed garlic, Velveeta cheese, canned chicken and liquid, dehydrated onion flakes, salt, chili powder and cumin. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot. Add remaining 1 cup of water to pot mix well and bring mixture to a boil. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup in cups or bowls, and garnish each with crumbled corn tortilla chips and a tablespoon of sour cream.
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Serving Size: 1 Recipe (5158g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 11543 | ||
Calories from Fat: 7331 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 814.5g | 1086 % | |
Saturated Fat 259.4g | 1297 % | |
Monounsaturated Fat 327.6g | ||
Polyunsanturated Fat 160.8g | ||
Cholesterol 3918.1mg | 1206 % | |
Sodium 4861.8mg | 168 % | |
Potassium 9865.7mg | 260 % | |
Total Carbohydrate 21.4g | 6 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 19g | ||
Protein 971.3g | 1388 % | |
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: 11543
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