Chicken Enchilada Soup III

This is a copy of a favorite served at a local restaurant. My family loves it! Serve soup in bowls garnished with shredded Cheddar or Jack cheese and crumbed tortilla chips.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 290 Calories

Ingredients

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

Recipe Instructions

Step 1

In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.

Step 2

Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.

Step 3

In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.

Step 4

Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.