"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chili Chicken Enchilada Soup Recipe

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This recipe for Chili Chicken Enchilada Soup, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Britni Reece
Added: Tuesday, September 22, 2009


1 lb. chicken breasts, cooked & diced/shredded
2 tbsp butter
1/2 c diced onion
2 cloves garlic, minced
4 c chicken broth
1 c Masa Harina
3 c water
3 c enchilada sauce
16 oz Velveeta, cubed
1 tbsp salt
1/2 tbsp cumin
1 tbsp chili powder

Melt butter in a large soup pot over medium-low heat. Saute onions and garlic until onions are tender, about 3 minutes. Add chicken broth. Combine Masa Harina with 2 cups water, and whisk until well-blended. Add to soup. Add remaining water, enchilada sauce, Velveeta, chicken and spices. Bring to a boil and simmer for 30 minutes, or until thick. Garnish with either crushed tortilla chips and shredded cheddar cheese or salsa, diced tomatoes, diced avocado, pico de gallo, diced red onion and diced green onion.




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