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    Chicken Enchilada Soup


    Source of Recipe


    Annie Coury

    List of Ingredients




    1 Tablespoon veggie oil
    1 or 1 1/4 shredded chicken breasts
    1/2 cup diced onion
    1 clove garlic, pressed
    4 cups chicken broth
    1 cup masa harina
    3 cups water
    1 cup red enchilada sauce
    16 oz. Velveeta cheese
    1 teaspoon salt
    1 teaspoon chile power
    1/2 teaspoon ground cumin
    1 small can green chile

    Garnish: shredded cheddar cheese, corn tortilla chips, pico de gallo

    Recipe



    Add l Tablespoon oil to large pot . Over medium heat saute onion and garlic until onions are translucent. Add chicken broth.

    Combine masa harina and 2 cups water in a medium bowl, whisking until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese, spices, and green chiles. Bring mixture to boil; add shredded chicken to pot and simmer for 30 minutes.

    Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
 

 

 

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