Soup

Cheesy Chicken Enchilada Soup is for Soup.

Cheesy Chicken Enchilada Soup takes 10 minutes to prepare.

Cheesy Chicken Enchilada Soup takes 30 minutes to cook.

Cheesy Chicken Enchilada Soup makes 6 servings.

The ingredients for Cheesy Chicken Enchilada Soup are:

Chicken Breast, 1 lb cubed
Velveeta Cheese Spread, 4 oz
Flour, all purpose 3 tbsp to 1/4 cup
Butter, unsalted, 2 tbsp
Cumin , 1 tsp
Paprika, 2 tsp
Chicken Broth, 1 cup
Tomatoes, red, ripe, canned, with green chilies, 1 cup (I use Rotel)
Del Monte Petite Cut Diced Tomatoes, 1 cup
Mixed Vegetables, frozen, 1/2 of 10 oz package
Kraft 2% Shredded Cheddar Cheese, 1 cup
Oregano, ground, 1 tsp
Parsley, dried, 1 tsp
Salt, 1 tsp
Pepper, black, 2 tsp
Green onions to taste (optional)

Here is how you make Cheesy Chicken Enchilada Soup:

Makes 6-8 servingsIn a non stick soup pot brown cubed chicken. Add paprika and cumin. Push to one side of the pan and add butter and flour. Cook the butter and flour together for approximately 30 seconds to one minute while scraping bottom of pan with wooden spoon to release the color left from chicken. Add chicken brother to pan while vigorously stirring or while wisking to dissolve butter/flour mixture into liquid. Add oregano, parsley, salt and pepper. Add velveeta, cubed to mixture. Stir constantly while bringing to a low boil. When mixture reaches low boil add milk. Stir until mixture comes back up to a boil. Add vegetables, rotel and diced tomatoes. Bring mixture back to a boil then turn heat to low and simmer for 10-15 minutes. Soup will thicken. When you are ready to serve garnish with shredded cheese and onions.Number of Servings: 6Recipe submitted by SparkPeople user EBROW002.

The nutritional information for Cheesy Chicken Enchilada Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 224.3

• Total Fat: 13.0 g
• Cholesterol: 45.9 mg
• Sodium: 1,347.8 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 2.4 g
• Protein: 14.5 g