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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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