Chicken Enchilada Soup II

This hearty soup won't leave you hungry! Chicken broth hosts enchilada sauce, processed cheese, onion and garlic for this soup version of a Mexican inspired favorite. Garnish with shredded cheese and crumbled tortilla chips, if desired.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 242 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 pound processed cheese, cubed
• 4 cups chicken broth
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ cup diced onion
• 1 pound boneless, skinless chicken breast halves
• 1 cup masa harina
• 3 cups water, divided
• 1 cup enchilada sauce

Recipe Instructions

Step 1

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

Step 2

To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.

Step 3

In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.

Step 4

To the onions and garlic add the masa harina 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.