CHICKEN ENCHILADA SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 1 quart chicken broth
  • 1 cup masa harina
  • 3 cups water, divided
  • 1 cup enchilada sauce
  • 2 cups shredded Cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin

Directions

  • DIRECTIONS
  • 1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
  • 2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
  • 3. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
  • 4. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

Notes

This is a copy of a favorite served at a local restaurant. My family loves it! Serve soup in bowls garnished with shredded Cheddar or Jack cheese and crumbed tortilla chips. Thanks Karen Hix for sharing.

Categories: Cinco de Mayo  Mexican  Poultry  Soup  Soup 
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