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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Chili Chicken Enchilada Soup Recipe

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This recipe for Chili Chicken Enchilada Soup is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. chicken breasts, cooked & diced/shredded
2 tbsp butter
1/2 c diced onion
2 cloves garlic, minced
4 c chicken broth
1 c Masa Harina
3 c water
3 c enchilada sauce
16 oz Velveeta, cubed
1 tbsp salt
1/2 tbsp cumin
1 tbsp chili powder
Directions:
Directions:
Melt butter in a large soup pot over medium-low heat. Saute onions and garlic until onions are tender, about 3 minutes. Add chicken broth. Combine Masa Harina with 2 cups water, and whisk until well-blended. Add to soup. Add remaining water, enchilada sauce, Velveeta, chicken and spices. Bring to a boil and simmer for 30 minutes, or until thick. Garnish with either crushed tortilla chips and shredded cheddar cheese or salsa, diced tomatoes, diced avocado, pico de gallo, diced red onion and diced green onion.

 

 

 

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