#MUSHY #CHICKEN #ENCHILADA #SOUP
Delicious and healthy family choice special food and drink
MUSHY CHICKEN ENCHILADA SOUP
Mushy Chicken Enchilada Soup is a thick and healthy soup formula that meets up in under 25 minutes.
Fixings
1/4 glass vegetable oil
1/2 glasses onion, diced
1 tsp cumin
1 tsp bean stew powder
1 tsp garlic powder
1/4 tsp cayenne pepper
1 glass Masa Harina (found in the Mexican isle of your supermarket)
8 glasses chicken soup
1 measure of canned squashed tomatoes
1 (15oz) can RED enchilada sauce
8oz Velveeta cheddar, cubed
3 glasses chicken, destroyed (I purchase a rotisserie chicken from the shop and draw the chicken off the bones)
Garnishes
Tortilla strips
Harsh cream
Guidelines
Warmth an Expansive (12 quart ideally) pot over medium high warmth and include the vegetable oil. When hot, include the onions and flavors and saute until onions are delicate and translucent, around 5 minutes.
In a different bowl consolidate the Masa harina with 4 measures of chicken stock and race until joined. Empty blend into the expansive pot, and mix continually, cooking, for 2-3 minutes. Blend will turn out to be thick.
Pour in the staying chicken soup, enchilada sauce and pulverized tomatoes, blend and heat to the point of boiling.
Include the cubed Velveeta cheddar, and mix until liquefied. Blend in the destroyed chicken.
Serve finished with sharp cream and tortilla strips.
Thank you for visiting, good luck, hopefully it will be beneficial
MUSHY CHICKEN ENCHILADA SOUP
Mushy Chicken Enchilada Soup is a thick and healthy soup formula that meets up in under 25 minutes.
Fixings
1/4 glass vegetable oil
1/2 glasses onion, diced
1 tsp cumin
1 tsp bean stew powder
1 tsp garlic powder
1/4 tsp cayenne pepper
1 glass Masa Harina (found in the Mexican isle of your supermarket)
8 glasses chicken soup
1 measure of canned squashed tomatoes
1 (15oz) can RED enchilada sauce
8oz Velveeta cheddar, cubed
3 glasses chicken, destroyed (I purchase a rotisserie chicken from the shop and draw the chicken off the bones)
Garnishes
Tortilla strips
Harsh cream
Guidelines
Warmth an Expansive (12 quart ideally) pot over medium high warmth and include the vegetable oil. When hot, include the onions and flavors and saute until onions are delicate and translucent, around 5 minutes.
In a different bowl consolidate the Masa harina with 4 measures of chicken stock and race until joined. Empty blend into the expansive pot, and mix continually, cooking, for 2-3 minutes. Blend will turn out to be thick.
Pour in the staying chicken soup, enchilada sauce and pulverized tomatoes, blend and heat to the point of boiling.
Include the cubed Velveeta cheddar, and mix until liquefied. Blend in the destroyed chicken.
Serve finished with sharp cream and tortilla strips.
Thank you for visiting, good luck, hopefully it will be beneficial
