Spanish

Chicken Enchilada Soup is for Dinner.

Chicken Enchilada Soup takes 20 minutes to prepare.

Chicken Enchilada Soup takes 60 minutes to cook.

Chicken Enchilada Soup makes 28 servings.

The ingredients for Chicken Enchilada Soup are:

Carrots, raw, 2 large
Potato, raw, 2 large
Water, tap, 8 cup (8 fl oz)
Fresh Chives, 3 tbsp chopped
Quirch Foods Sancocho (Viandas Para Ajiaco), 32 oz
Boneless Skinless Chicken Breast
Homemade Gourmet Tami's Garden Select Seasoning
Salt
Homemade Gourmet Chicken Enchilade Soup Mix
No Salt Added Publix Diced Tomatoes
Conchita Chick Peas Carbanzos In Water and Salt

Here is how you make Chicken Enchilada Soup:

Put 8 cups of water into a 8 quart pan. Bring to a boil. Chop Chives, Carrots and potatoes into bite size pieces. Add Chives 1 tsp salt and Chicken to boiling water. Let cook for 5 minutes. Add cut vegetables, Sancocho, diced tomatoes and chic peas to broth. Stir in Enchilada Soup Mix. Turn down to simmer and cook for 45 minutes until vegetables are tender and Sancocho is completely cooked. You can take a knife and cut the large pieces from the Sancocho into smaller bite size pieces. I cooked them as packaged for the first 30 minutes and then took a knife and sliced them in the soup to make them more manageable to serve. May be served with Sour Cream and Tortilla Chips, but this is not calculated into the recipe.Serving Size: Approximately 28 1-cup servingsNumber of Servings: 28Recipe submitted by SparkPeople user CHEF_BARB.

The nutritional information for Chicken Enchilada Soup is:

• Servings Per Recipe: 28
• Amount Per Serving
• Calories: 97.0

• Total Fat: 0.6 g
• Cholesterol: 7.6 mg
• Sodium: 288.5 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 2.2 g
• Protein: 4.9 g

Chicken Enchilada Soup is Spanish cuisine.

The dietary needs meet for Chicken Enchilada Soup is Low Fat