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Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gordon Albritton - retiree
Added: Wednesday, February 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 T. oil
1 lb. chicken
1/2 c. chopped onion
1 clove garlic, chopped
4 c. chicken broth
1 c. Masa Harina
3 c. water
1 c. red enchilada sauce
16 oz. Velveeta
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
shredded cheddar cheese
crumbled tortilla chips

Directions:
Directions:
Brown chicken in oil 4-5 minutes and remove. Add onions and garlic to pot and saute until onions are clear. Add broth. Whisk Masa Harina in water and add to pot. Stir in enchilada sauce, Velveeta and spices. Bring to a boil. Cut chicken into bite size pieces and add to pot. Simmer 30-40 minutes or until thick. Serve topped with crumbled tortilla chips and cheddar cheese.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Masa Harina is flour used in Latin cooking and can be found next to traditional flour in the grocery store.

 

 

 

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