Chicken Enchilada Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 chicken breast halves
1 Tbsp vegetable oil
1 small onion, diced
1 clove garlic
4 cups chicken broth/stock
1 cup masa harina corn flour
3 cups water
1 cup red enchilada sauce
1 lb velveeta cheese, cut into 1" cubes
1 tsp salt
1 tsp chili powder
½ tsp cumin
Garnish with your choice of shredded cheddar cheese, crumbled corn tortilla chips, chopped green onions, and salsa/pica de gallo
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Directions: |
Directions:Place oil in a soup pot over medium heat. Add chicken breasts to pot cook until browned lightly. Set chicken aside.
Add onions and garlic to pot and saute about 2 minutes, until onions are translucent. Add chicken broth and leave heat at medium. Shred chicken into small bite-sized pieces.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to the soup pot
Add remaining water, enchilada sauce, cheese, and spices to pot and bring mixture just to a low boil, then add the shredded chicken and reduce heat. Allow the soup to simmer 30-40 minutes, until thick. Stir every few minutes to avoid having the masa and the velveeta stick to the bottom.
(This soup is fabulous with chunks of chicken. We sometimes want it without chunks, so I put it in the blender with chicken stock and puree it before I mix it in the soup. Either way, it's delicious!) |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:1 hour |
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