| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Mexican |
Mexican, Soups and s, 5 points, Tried |
8 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil; * see note |
| 2 |
tb |
Chicken base |
| 1 1/2 |
c |
Diced onion |
| 4 |
oz |
Chopped green chiles; *Betsy's addition |
| 1 |
ts |
Ground cumin |
| 2 |
ts |
Chili powder; ** see note |
| 1 |
ts |
Minced garlic |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
c |
Masa harina |
| 8 |
c |
Water; divided |
| 1 |
c |
Crushed tomatoes |
| 4 |
oz |
Velveeta Light®; cut in small cube |
| 1 1/2 |
lb |
Boned and skinned chicken breast halves; cooked and cubed |
INSTRUCTIONS
*Original called for 1/2 cup oil.
**Original called for 1 tsp chili powder
In large pot, place oil, chicken base, onion, chiles, and spices.
Saute until onions are soft and clear, about 5 minutes.
In another container, combine masa harina with 2 cups water. Stir
until all lumps dissolve. Add to sauteed onions, bring to boil.
Once mixture starts to bubble, continue cooking 2-3 minutes, stirring
constantly. This will eliminate any raw taste from masa harina.
Add remaining 6 cups water to pot. Add tomatoes; let mixture return
to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts.
Add chicken; heat through.
Per serving: 244 Calories; 8g Fat (28% calories from fat); 24g
Protein; 19g Carbohydrate; 56mg Cholesterol; 1012mg Sodium
NOTES : 5 WW points
Recipe by: Chili's
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on
Nov 7, 1999, converted by MM_Buster v2.0l.
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