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Chicken Enchilada Soup
Cuisine
Mexican
Category
Soup
Ingredients
- 1 tablespoon vegetable oil
- 4 large chicken breast fillets
- 1/2 cup diced onion
- 1 clove garlic, (pressed)
- 4 cups chicken broth
- 1 cup masa harina flour
- 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
- chunky salsa
- crumbled corn tortilla chips
Instructions
- In a large pot, heat 1 tablespoon of oil over medium heat and brown chicken breasts for about 4-5 minutes per side.
- Remove and set aside.
- Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent.
- Add chicken broth. 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.
- Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
- 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.
- Serve soup in cups or bowls, and top with shredded cheddar cheese, crumbled corn tortilla chips, and a little salsa.
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