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Chicken Enchilada Soup


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Serves | Prep Time | Cook Time

Ingredients

2 bags of tortilla chips
2 TBSP olive oil
1 small onion; chopped
2 cloves of garlic crushed (minced is ok too.)
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/2 cup of Masa Harina
(Spanish dough, usually found in baking section)
6 cups Chicken Broth
2 Cups of Rotel diced tomatoes w/ green chilies HOT (OR) Regular tomatoes and Canned green chilies
2 lbs of chicken; cooked, shredded
1/4 cup cilantro; chopped
1 12oz shredded mexican cheese


2 bags of tortilla chips


2 TBSP olive oil


1 small onion; chopped


2 cloves of garlic crushed (minced is ok too.)


1 tsp ground cumin


1 tsp chili powder


1 tsp salt


1/2 cup of Masa Harina


(spanish dough, usually found in baking section)


6 cups Chicken Broth


2 Cups of Rotel diced tomotoes w/ green chilies HOT (OR) Regular tomatoes and Canned green chilies


2 lbs of chicken; cooked, shredded


1/4 cup cilaltro; chopped


1 120z shredded mexican cheese



1. In Large pot-saute onions and garlic in olive oil until they are soft.



2. In large mixing bowl-add masa harina with 2 cups of chicken broth, cumin, chili powder, salt, tomatoes w/chilies and cilantro. Returning to a Boil.



3. Reduce heat and simmer uncovered for 30mins or longer*



**the longer you simmer the better the flavor is**



4. Throw the shredded chicken in pot with the remaining ingredients.



***When serving: put some tortillas in your server bowl (either crushed or whole, add soup, sprinkle cheese...and serve.




enjoy!


Pairs Well With


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