CHICKEN ENCHILADA SOUP FROM CHILI

3 breasts of cooked, cubed poultry 1 to 2 teaspoons garlic, minced 2 cans of chicken broth (14.5 ounces) 1 cup mass haring corn tortilla mix (located near flour/corn muffin mix) 3 glasses divided water 1 cup enchilada sauce, moderate red Cubed Velveeta cheese, 16 ounces One teaspoon of salt 1 teaspoon powdered onion 1/2 teaspoon powdered Chile a half teaspoon cumin (garnish) vegetables Strips of maize tortilla (accessories)

INGREDIENTS

INSTRUCTIONS STEP- 1

In a large saucepan, saute the garlic for one to two minutes. Include poultry bouillon.

STEP- 2 

Whisk together mass haring and 2 cups water in a medium basin until thoroughly combined. Mass mixture is added to the saucepan.

STEP- 3 

Cumin, enchilada sauce, cubed Velveeta cheese, salt, onion powder, and Chile powder should be added along with the remaining water. Increase to a simmer.

STEP- 4

Reduce heat, stir in chicken cubes, and simmer for thirty minutes.Add additional broth if necessary to achieve the desired consistency.

STEP- 5

To serve, garnish with tortilla slices and tomatoes.

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