Chicken Enchilada Soup II Recipe

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Chicken Enchilada Soup II
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  1. Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
  2. To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.
  3. In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.
  4. To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes, or until thickened.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 243.07 Kcal (1018 kJ)
Calories from fat 149.39 Kcal
% Daily Value*
Total Fat 16.6g 26%
Cholesterol 64.92mg 22%
Sodium 1229.77mg 51%
Potassium 290.17mg 6%
Total Carbs 6.32g 2%
Sugars 1.06g 4%
Dietary Fiber 1.02g 4%
Protein 16.79g 34%
Vitamin C 8mg 13%
Iron 0.1mg 1%
Calcium 259.7mg 26%
Amount Per 100 g
Calories 92.97 Kcal (389 kJ)
Calories from fat 57.14 Kcal
% Daily Value*
Total Fat 6.35g 26%
Cholesterol 24.83mg 22%
Sodium 470.34mg 51%
Potassium 110.98mg 6%
Total Carbs 2.42g 2%
Sugars 0.4g 4%
Dietary Fiber 0.39g 4%
Protein 6.42g 34%
Vitamin C 3.1mg 13%
Calcium 99.3mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
  • 6

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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