Chili's Chicken Enchilada Soup - 12.4g Carbs, 1.4g Fiber, 2.4g Sugar
From: The Recipe Secret Forum
4 cups chicken broth
1/2 cup thick & chunky mild salsa (from jar)
8 packets of Taco Bell Mild Sauce
1 tsp minced garlic
8 oz Velveeta cheese, diced
1 (12 oz can) chicken with liquid, flaked
1/4 cup dehydrated onion flakes
1 tsp salt, or to taste
1 tsp chili powder
1/2 tsp cumin
1 cup masa harina (tamale corn flour)
3 cups water
Crumbled taco chips for garnish
Sour cream for garnish
In a 3-qt saucepan, add the chicken broth, salsa, Taco Bell Mild
Sauce, crushed garlic, Velveeta cheese, canned chicken and liquid,
dehydrated onion flakes, salt, chili powder and cumin.
Combine masa harina with 2 cups of water in a medium bowl and whisk
until blended. Add masa mixture to pot.
Add remaining 1 cup of water to pot mix well and bring mixture to a
boil.
Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish each with crumbled corn
tortilla chips and a tablespoon of sour cream.
Serves: 12
Serving Size: 214 g
Nutrition per Serving:
157 Calories, 53 Calories from Fat, 5.9g Total Fat, 2.8g Saturated Fat,
0g Trans Fat, 35mg Cholesterol, 834mg Sodium, 12.4g Total Carbs,
1.4g Dietary Fiber, 2.4g Sugars, 14.5g Protein
Vitamin A 5% - Vitamin C 2% - Calcium 13% - Iron 7%
Nutrition Grade: B-
Good points:
High in niacin
Bad points:
Very high in sodium
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