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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup, by , is from The Bitz Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Laurie Bitz


3 Tb olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 C Mesa Harina Mix
6 C hot water
8 tsp chicken bullion granules
2 (14 ounce) cans black beans, drained
2 (10 ounce) cans red enchilada sauce
1 (4 ounce) can green chilis
2 (14 ounce) cans mexican stewed tomatoes (put in blender to puree so no big lumps of tomatoes)
2 tsp salt
1 tsp sugar
1 1/2 tsp chili powder
2 1/2 tsp cumin
1 Tb butter
3 C cooked chicken, chopped
4 C sharp cheddar cheese
Tortilla strips ( for garnish-Optional)

In a large, deep pot over medium high heat. Add 3 Tb olive oil and allow it to heat through. Add 1 medium onion and garlic Cook until the onions are translucent.
Add 1 C Mesa Mix to the onion mixture. Stirring constantly and allow it to cook for 1-2 minutes.
In a separate bowl combine 8 tsp of chicken bullion granules and 6 cups of hot water.
Add 3 cups of the chicken broth to the soup pot and stir to combine, making sure all of the masa mix has been incorporated. Add the remaining 3 cups of chicken broth and stir to combine.
Add black beans, enchilada sauce, and green chilis. Also add tomatoes- But first blend them so no lumps.
Add salt, sugar, chili powder, cumin, butter and chicken stir to combine. Allow the soup to simmer for 10 minutes.
Add cheese and stir. When cheese melted ready to eat.

Makes a large amount. Freezes well.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 min total
Personal Notes:
Personal Notes:
Copy cat recipe: Tastes just like Chili's version




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