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Ingredients
| chicken breasts: 1 lb (halved) |
| vegetable oil: 1 Tbl |
| onions (chopped): 1/2 cup (diced) |
| garlic: 1 clove (minced) |
| chicken broth: 1 qt |
| masa de harina: 1 cup |
| water: 3 cups (divided) |
| enchilada sauce: 1 cup |
| cheddar cheese (shredded): 2 cups |
| salt: 1 tsp |
| chili powder: 1 tsp |
| ground cumin: 1/2 tsp |
Chicken Enchilada Soup III
Credit: AllRecipes
User rating:
"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."
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Prep Time
10 min -
Cook Time
50 min -
Servings
8 serving(s)
Tags
Directions
- In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
- Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
- 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.
- Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.