Photo: Cala
Green Enchilada Soup
12 ingredients
15 min + 30 min
6
openrecipes
A twist on a classic green chili chicken enchilada—I turned it into a soup. I think it is almost better than the classic.
Estimated Nutrition (whole recipe, rough)
461
Calories
40g
Protein
27g
Fat
14g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tablespoons Canola Oil, Divided
- 3 whole Boneless, Skinless Chicken Breasts
- ½ Tablespoons Cumin Powder
- ½ Tablespoons Chili Powder
- ½ Tablespoons Salt To Taste
- 1 whole Small Onion, Diced
- 3 cloves Garlic, Minced
- 5 cups Chicken Stock
- 19 ounces, weight Canned Green Enchilada Sauce
- 4 ounces, weight Canned, Diced Green Chilies
- ½ cups Masa Harina
- 1 cup Velveeta Cheese, Cubed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes