Email to Rick Ashford      

Recipe Categories: awsum34's HOME PAGEAPPETIZER---DIPS--SPREADS APPETIZERS BBQ BBQ----GRILL BBQ----Rubs--Sauces BBQ----Tips BEEF BEVERAGES BREAD BreadMachine BREAKFAST CAKES--BROWNIES--CUPCAKES CAKESandPIES Camping--Recipes--and--Tips CANDY CASSEROLE------PORK CASSEROLE------POULTRY CASSEROLE----BEEF CASSEROLE----SEAFOOD CASSEROLES CHEESECAKES CHINESE COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FREEZER---TREATS FRUIT GEORGE-FOREMAN-GRILL-COOKING ITALIAN JELLYandJAMS LeftOvers LOWFAT MARINADES MEATS Mexican MICROWAVE--COOKING MISCELLANEOUS MUFFINS ONE-SKILLET-RECIPES PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY PUDDINGS--CUSTARDS Quick---Recipes RESTAURANT--LINKS RICE SALADandDRESSING SALSA SANDWICHES SAUCES SMOOTHIE SNACKS SOUPSandSTEWS SPICES TAILGATING THANKSGIVING TIDBITS---You-Need-To-Know TipsandMeasurements USEFUL--WEBSITES VEGETABLES VEGETARIAN

Chicken Enchilada Soup




Source of Recipe


ws


Recipe Introduction


servings 6
points 6


List of Ingredients




1 pound boneless/skinless chicken breast
1 clove garlic, pressed
1/2 cup diced onion
4 cups FF Chicken Broth
3 cups water
1 can enchilada sauce
10 oz Kraft Velveeta Light Reduced-Fat Pasteurize Process Cheese
1 tsp table salt
1 tsp chili powder
1 cup polenta
1 can kidney beans, drained

Recipe



Boil chicken breast and set aside.
Saute onions and garlic over medium heat for about 2 minutes, or until onions begin to become translucent. Add Chicken broth.
Combine polenta with 2 cups of water in a medium bowl and whisk until blended. Add to pot with onions, garlic, and broth.Add remaining water, enchilada sauce, kidney beans and spices to pot and bring mixture to a boil,
Shred chicken into small, bite-sized pieces and add it to the pot. Reduce heat and simmer soup for 30 - 40 minutes or until thick. Add cheese right at the end, mix until melt, and serve.