Email to Dawn      

Recipe Categories: dawn792's HOME PAGEAPPETIZERS Asian BarCookies Beans Beef BEVERAGES BREAD BREAKFAST CAKESandPIES Calzone CANDY CASSEROLES COOKIES Core-Casserole Core-Dessert Core-Eggs Core-Pasta Core-Poultry Core-Soup CoreBeans CrescentRollRecipes CROCKPOT DESSERTS EGGS FISHandSEAFOOD FrozenDesserts FRUIT GrilledMeats Ham HowToArticles IceCream Jello Lamb legumes MaindishPie MDSoup MEATS Mexican Muffins PASTA PIZZA Pork Potatoes POULTRY Pumpkin RecipeswithTuna RICE SALADandDRESSING SANDWICHES SAUCES Seafood sidedish Smoothie SNACKS SOUPSandSTEWS StirFry SugarFree Veal VEGETABLES VEGETARIAN WrapsBurritos WWCoreEntree WWCorelightmeal

Chicken Enchillada Soup




Source of Recipe


Unknown


List of Ingredients




2 tbsps vegetable oil

2 tbsps chicken base

1 1/2 c diced onion

4 ozs chopped green chiles

1 tsp ground cumin

2 tsps chili powder

1 tsp minced garlic

1/4 tsp cayenne pepper

1 c masa harina

8 c water -- divided

1 c crushed tomatoes

4 ozs Velveeta Light -- cut in small cube

22 ozs boned and skinned chicken breast halves -- cooked and cubed ***

19 ozs canned black beans, Progresso

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.

Serving Size : 8 at 5 points per serving

Per serving: 293 Calories; 8g Fat (25% calories from fat); 26g Protein; 28g Carbohydrate; 52mg Cholesterol; 1215mg Sodium




Recipe