Chicken Enchilada Soup III

This chicken enchilada soup features shredded meat simmered with masa harina, enchilada sauce, and Cheddar cheese for a delicious and filling dish.

• 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
• 1 quart chicken broth
• 1 cup masa harina
• 3 cups water, divided
• 1 cup enchilada sauce
• 0.5 teaspoon ground cumin
• 0.5 cup diced onion

Recipe Instructions

Step 1

Heat oil in a large pot over medium heat. Cook chicken breasts in hot oil until well browned on all sides. Remove and set aside.

Step 2

Cook and stir onion and garlic in drippings in the same pot until onions are translucent. Pour in chicken broth.

Step 3

Whisk together 2 cups water and masa harina in a medium bowl until well blended; pour into the pot. Stir in Cheddar cheese, enchilada sauce, remaining 1 cup water, salt, chili powder, and cumin. Bring to a boil.

Step 4

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