"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup, by , is from The Brough Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jen Chapple


1 medium onion, diced
2 Tbsp oil
1clove minced garlic
2 13 oz cans chicken
4 cups chicken broth
1 cup Masa Harina
3 cups water
16 oz Velveeta psuedocheese, cut in cubes
1 can diced tomatos
1 tsp salt
2 tsp chili powder
2 tsp cumin
1 tsp pepper

Garnish: shredded cheese, crumbled bacon, sour cream, tortilla chips, chopped cilantro, freshly diced tomatos

Sauté onion in oil, add garlic the last minute.
Add chicken broth.
In separate bowl whisk Masa Harina with water.
After blended and smooth add to broth.
Add remaining ingredients to the pot and simmer until cheese is melted.
You can also put in a crock pot on low until you need it.
Add the garnish to each bowl and eat it up!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
25 minutes




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