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home > recipes > soups > chicken enchilada soup
from NY, US 1 1/2 Tbs. vegetable oil 1 1/2 lbs. diced chicken 1/2 cup chopped onion 2 cloves minced garlic 6 cups chicken broth 1 1/2 cups Masa corn flour 3 cups water 20 oz. red enchilada sauce 1 1/2 lb. Velveeta cheese 1 1/2 tsp. salt 3/4 tsp. cumin 1 1/2 tsp. chili powde In skillet, brown the chicken in oil, remove and set aside. In the same skillet, cook the onion and garlic until onion is tender and chicken is cooked through. In a large Dutch oven, combing the broth, flour and water. Whisk well. Add the onion and garlic. Stir. Add the remaining ingredients except the chicken. Bring to a boil. Boil several minutes, stirring constantly. Add the chicken, reduce heat and simmer for 30 minutes. Garnish with shredded cheese, salsa, olives, guacamole and corn chips. Yield 10-12 servings

Chicken Enchilada Soup


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keyword: chicken
keyword: enchilada
ethnicity: mexican
recipes for soups
recipes by butterflydog
Email Address:
(posted April 9, 2012)

from NY, US

1 1/2 Tbs. vegetable oil
1 1/2 lbs. diced
chicken
1/2 cup chopped
onion
2 cloves minced
garlic
6 cups
chicken broth
1 1/2 cups Masa
corn flour
3 cups water
20 oz. red
enchilada sauce
1 1/2 lb. Velveeta
cheese
1 1/2 tsp.
salt
3/4 tsp.
cumin
1 1/2 tsp. chili powde

In
skillet, brown the chicken in oil, remove and set aside. In the same skillet, cook the onion and garlic until onion is tender and chicken is cooked through. In a large Dutch oven, combing the broth, flour and water. Whisk well. Add the onion and garlic. Stir. Add the remaining ingredients except the chicken. Bring to a boil. Boil several minutes, stirring constantly. Add the chicken, reduce heat and simmer for 30 minutes. Garnish with shredded cheese, salsa, olives, guacamole and corn chips.

Yield 10-12 servings



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