Sunday, March 22, 2009

Chicken Enchilada Soup

Chicken Enchilada Soup
from All Recipes

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves
1/2 cup diced onion
1 clove garlic, minced
4 cups chicken broth
1 cup masa harina (I used cornstarch)
3 cups water, divided
1 cup enchilada sauce
1 pound processed cheese, cubed
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin


Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred (or dice) and set aside.

T
o 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 (or corn starch) with 2 cups of water and whisk until well blended.

To the onions and garlic add the masa harina (or corn starch) 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.

**I added a drained large can of black beans and a small box of frozen corn to the soup. It came out well. It made it more hearty.

Click HERE for printable recipe

2 comments:

Sarah said...

Oh yummy!!! I could eat soup each and every day. I love chicken enchilada soup, and I will try this recipe now, too.

I also saw your wonderful enchilada recipe - I don't see any reason why you couldn't make a big batch of that and freeze it do you?

Evening Shade Morning Latte said...

Sarah,
Most definitely the enchiladas can be frozen for a time saving meal. Great thinking!