"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Enchilada Soup Recipe

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

Andrea Cooper
Added: Monday, April 24, 2006


1Tbsp. vegetable oil
1 lb. chicken (about 3 fillets)
˝ c. diced onion
1 clove garlic, pressed
4 c. chicken broth
1 c. masa harina*
3 c. water
1 c. enchilada sauce
16 oz. Velveeta
1 tsp. salt
1 tsp. chili powder
˝ tsp. cumin

Add 1 Tbsp. oil to a large pot over medium heat. Add chicken breasts and brown for 4-5 minutes per side. Set aside. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
Combine masa harina with 2 cups water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into bite sized pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
Garnish with pico de gallo, shredded cheddar and crumbled tortilla chips.

Personal Notes:
Personal Notes:
*Masa harina is found at the grocery store in the baking aisle by the flour.




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