Mexican

Enchilada Soup II is for Soup.

Enchilada Soup II takes several minutes to prepare.

Enchilada Soup II takes several minutes to cook.

Enchilada Soup II makes 10 servings.

The ingredients for Enchilada Soup II are:

24 oz cooked chicken
1 Box chicken broth
1 can rotel
1 10oz can red enchilada sauce
1 12 oz. bag shredded cheddar cheese
1 c. masa flour (red bag)
cumin powder
chili powder
1 onion chopped
Chopped garlic
3 c. water

Here is how you make Enchilada Soup II:

Cooked chicken w/o oil until no longer pink and dice it and return to pot. Add diced oinon and chopped garlic and cook until onion is transparent. Add broth, rotel, enchilada sauce, 1 c. water and seasonings and bring to slow boil. In separate bowl put 2c. water and 1c. masa and stir until no lumps and add to soup. Add 1 12oz. bag cheese and heat all until soupy gravy. Serve with dallop of sour cream if wish.Serving Size: makes 10- 1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user SOAPYSUZY.

The nutritional information for Enchilada Soup II is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 284.9

• Total Fat: 13.2 g
• Cholesterol: 76.2 mg
• Sodium: 634.8 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 2.5 g
• Protein: 26.2 g

Enchilada Soup II is Mexican cuisine.