Chicken Enchilada Soup
Patty Altaffer
ingredients
- 1 tablespoon vegetable oil
- 1 lb. of chicken breast fillets (approx. 3 fillets)
- 1/2 cup diced onion
- 1 clove garlic, pressed
- 4 cups chicken broth
- 1 cup masa harina
- 3 cups water
- 1 cup enchilada sauce
- 16 ounces Velveeta
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Garnish
- shredded cheddar cheese
- crumbled corn tortilla chips
- picante sauce
directions
- 1
1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
- 2
2. Add onions and garlic to pot and sauti over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
- 3
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
- 4
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
- 5
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
- 6
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and picante sauce.
Source: Patty Altaffer
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