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Chili's Chicken Enchilada Soup Recipe

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This recipe for Chili's Chicken Enchilada Soup, by , is from The Perfect Blend, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Baker
Added: Wednesday, August 18, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp oil
1/2 cup diced onion
4 cups chicken broth
3 cups water
1 (16oz) Velveeta cheese
1 tsp chili powder
1 lb chicken breasts (about 3)
1 clove garlic, pressed
1 cup Masaharina (corn flour)
1 cup enchilada sauce
1 tsp salt
1/2 tsp cumin

Directions:
Directions:
Place the oil in skillet. Brown the chicken breasts and set aside. In a saucepan, add the onions and garlic and saute for 2 minutes. Add the chicken broth. Combine the flour and 2 cups of water in medium bowl. Whisk until blended. Add to the pot with the onion, garlic, and broth. Add remaining water, enchilada sauce, Velveeta, and spices. Bring to a boil. Shred chicken and add to soup. Reduce heat. Simmer 30-40 minutes until thick. Garnish with Monterey Jack cheese, tortilla strips, and pico de gallo or salsa.

Number Of Servings:
Number Of Servings:
12

 

 

 

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