Name: Chicken Enchilada soup
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Olive oil - 2 tbsp; Sweet onion - 1 PC.; Flour - 1/2 Art.; Chicken bouillon - 2 Art.; Tabasco sauce - 180 Column; A hen - 600 Column; Red beans - 250 Column; Salt - 1/2 Tsp; Cream cheese - 80 Column

08.04.2021

Recipe information

Cooking:

30 min.

Servings per container:

Complexity:

Easy

Calorie content:

21.52

Carbohydrates:

1.62

Fats:

0.87

Squirrels:

1.87

Water:

4.08

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Ingredients

№	Title	Value
1.	Olive oil	2 tbsp
2.	Sweet onion	1 PC.
3.	Flour	1/2 Art.
4.	Chicken bouillon	2 Art.
5.	Tabasco sauce	180 Column
6.	A hen	600 Column
7.	Red beans	250 Column
8.	Salt	1/2 Tsp
9.	Cream cheese	80 Column

Cooking

1. Stage

Heat the olive oil over medium heat in a large pot. Add the onions and cook them for four to five minutes or until they start to soften.

2. Stage

Add the masa harina and stir. Cook it with the onion for about a minute and then add the chicken broth. Stir until the masa dissolves into the broth.

1. Stage. Add the masa harina and stir. Cook it with the onion for about a minute and then add the chicken broth. Stir until the masa dissolves into the broth.

3. Stage

Add the enchilada sauce, chicken, beans, Rotel, and salt. Stir and bring the soup to a boil. Lower the heat to maintain a simmer and simmer the soup for 10 to 15 minutes.