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Ingredients
| vegetable oil: 1 Tbl |
| chicken breasts: 1 lb (halved) |
| onions (chopped): 1/2 cup (diced) |
| garlic: 1 clove (minced) |
| chicken broth: 4 cups |
| masa de harina: 1 cup |
| water: 3 cups (divided) |
| enchilada sauce: 1 cup |
| processed american cheese: 1 lb (cubed) |
| salt: 1 tsp |
| chili powder: 1 tsp |
| ground cumin: 1/2 tsp |
Chicken Enchilada Soup II
Credit: AllRecipes
User rating:
"This hearty soup won't leave you hungry! Chicken broth hosts enchilada sauce, processed cheese, onion and garlic for this soup version of a Mexican inspired favorite. Garnish with shredded cheese and crumbled tortilla chips, if desired."
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Prep Time
20 min -
Cook Time
40 min -
Servings
12 serving(s)
Tags
Directions
- Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
- To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.
- In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.
- To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes, or until thickened.