Chicken Enchilada Soup
CATEGORIES
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
DIRECTIONS
  1. 2 bags of tortilla chips
  2. 2 TBSP olive oil
  3. 1 small onion; chopped
  4. 2 cloves of garlic crushed (minced is ok too.)
  5. 1 tsp ground cumin
  6. 1 tsp chili powder
  7. 1 tsp salt
  8. 1/2 cup of Masa Harina
  9. (spanish dough, usually found in baking section)
  10. 6 cups Chicken Broth
  11. 2 Cups of Rotel diced tomotoes w/ green chilies HOT (OR) Regular tomatoes and Canned green chilies
  12. 2 lbs of chicken; cooked, shredded
  13. 1/4 cup cilaltro; chopped
  14. 1 120z shredded mexican cheese
  16. 1. In Large pot-saute onions and garlic in olive oil until they are soft.
  18. 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.
  20. 3. Reduce heat and simmer uncovered for 30mins or longer*
  22. **the longer you simmer the better the flavor is**
  24. 4. Throw the shredded chicken in pot with the remaining ingredients.
  26. ***When serving: put some tortillas in your server bowl (either crushed or whole, add soup, sprinkle cheese...and serve.
  29. enjoy!