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    You are in: Home / Recipes / Arlene's Cafe Chicken Enchilada Soup Recipe
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    Arlene's Cafe Chicken Enchilada Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    0 mins

    2 hrs

    Effy J's Note:

    From the 2005 "Las Cocinits de Fiesta", written by some of the hardest working volunteers who put together the huge, city-wide San Antonio, TX Fiesta each spring. I made this for a card party and everyone loved it.

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    Units: US | Metric


    1. 1
      Simmer chicken breasts gently in 2 1/2 quart water for about 1 hour, skimming off scum as it appears. Let chicken cool in resulting broth, then debone and shred, setting it aside. Reserve broth, strain, if desired.
    2. 2
      In a large stock pot, combine reserved chicken stock, garlic, onion, stewed tomatoes, tomatoes with green chilies, enchilada sauce, chili powder, cumin, salt and pepper. Bring to a boil; reduce heat. Add shredded chicken, Queso Quesadilla cheese, Cheddar cheese and tortilla pieces. Reduce heat to low. Simmer till cheese melts and tortillas soften. Stir often to prevent cheese from sticking to bottom of pot.
    3. 3
      When cheese has melted, add fresh cilantro and adust seasong. Cool soup to room temperature Cover and store in fridge overnight, letting flavors blend.
    4. 4
      When ready to serve, bring to simmer over low heat, stirring often. Serve with hot cornbread or hush puppies.

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    Nutritional Facts for Arlene's Cafe Chicken Enchilada Soup

    Serving Size: 1 (208 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 202.2
    Calories from Fat 77
    Total Fat 8.5 g
    Saturated Fat 4.3 g
    Cholesterol 19.1 mg
    Sodium 939.9 mg
    Total Carbohydrate 25.2 g
    Dietary Fiber 3.4 g
    Sugars 4.6 g
    Protein 8.1 g

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