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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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