Free Recipe Chili s Chicken Enchilada Soup 2
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Chili s Chicken Enchilada Soup 2 Recipe
2 tb Vegetable oil; * see note
2 tb Chicken base
1-1/2 c Diced onion
4 oz Chopped green chiles;
-*Betsy s addition
1 ts Ground cumin
2 ts Chili powder; ** see note
1 ts Minced garlic
1/4 ts Cayenne pepper
1 c Masa harina
8 c Water; divided
1 c Crushed tomatoes
4 oz Velveeta Light®; cut in
-small cube
1-1/2 lb Boned and skinned chicken
-breast halves; cooked and
-cubed
Chili s Chicken Enchilada Soup 2 Preparation
*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: Chili”s Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Nov 7, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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