Chicken Enchilada soup
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Source:

Ingredients for - Chicken Enchilada soup

1. Olive oil - 2 tbsp
2. Sweet onion - 1 PC.
3. Flour - 1/2 Art.
4. Chicken bouillon - 2 Art.
5. Tabasco sauce - 180 gram
6. A hen - 600 gram
7. Red beans - 250 gram
8. Salt - 1/2 Tsp
9. Cream cheese - 80 gram

How to cook deliciously - Chicken Enchilada soup

1. Stage

Heat the olive oil over medium heat in a large pot. Add the onions and cook them for four to five minutes or until they start to soften.

1. Stage. Chicken Enchilada soup: Heat the olive oil over medium heat in a large pot. Add the onions and cook them for four to five minutes or until they start to soften.

2. Stage

Add the masa harina and stir. Cook it with the onion for about a minute and then add the chicken broth. Stir until the masa dissolves into the broth.

1. Stage. Chicken Enchilada soup: Add the masa harina and stir. Cook it with the onion for about a minute and then add the chicken broth. Stir until the masa dissolves into the broth.

3. Stage

Add the enchilada sauce, chicken, beans, Rotel, and salt. Stir and bring the soup to a boil. Lower the heat to maintain a simmer and simmer the soup for 10 to 15 minutes.

1. Stage. Chicken Enchilada soup: Add the enchilada sauce, chicken, beans, Rotel, and salt. Stir and bring the soup to a boil. Lower the heat to maintain a simmer and simmer the soup for 10 to 15 minutes.

4. Stage

Take the pot off of the heat and stir in the cream cheese. Stir until it’s melted into the soup. Ladle into bowls and top each with garnishes.

1. Stage. Chicken Enchilada soup: Take the pot off of the heat and stir in the cream cheese. Stir until it’s melted into the soup. Ladle into bowls and top each with garnishes.