Chicken Enchilada Soup III

This is a copy of a favorite served at a local restaurant. My family loves it! Serve soup in bowls garnished with shredded Cheddar or Jack cheese and crumbed tortilla chips.

Step: 1

In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.

Step: 2

Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.

Step: 3

In a bowl, whisk together

Step: 4

and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.

Step: 5

Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

Per Serving: 290 calories; protein 22g; carbohydrates 13.8g; fat 16.3g; cholesterol 74mg; sodium 512.2mg.

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