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Chicken Enchilada Soup - For 10 people - Nigerian version Recipe

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This recipe for Chicken Enchilada Soup - For 10 people - Nigerian version, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Cunningham
Added: Tuesday, April 29, 2008


1 chicken boiled and de-boned
5-6 peppers
8 c. chicken broth
4 c. tomatoes
3/4 c. flour
1 tbsp. oil
1 1/2 c. milk powder
2 tbsp. cumin
1 tsp. garlic powder
1 onion
3 c. grated cheese
2 c. corn or corn chips

Boil and de-bone chicken. Blend peppers (green chills, red peppers or green sweet peppers may be used) and onion in blender. Cook in 1 tablespoon oil until they are tender. Add cumin and garlic powder and cook for 1 minute.

Mix flour and broth together. In large pot combine chicken, chili/onion/spice mix, tomatoes, broth, milk powder and corn. Bring to a boil and simmer 30 minutes. Before eating, add cheese and stir until melted. If you have corn chips, do not add corn but serve with corn chips. Also, serve with fresh Pico de Gallo. Those who like texture will add it to the top of their soup. You should aim for 1 1/2 - 2 cups soup per person.




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