Chicken / Turkey Enchilada Soup

By NiteSki

Ingredients

• For serving:
• 1 pound cooked, shredded chicken or turkey
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 quart turkey or chicken broth
• 1 cup masa harina
• 2 cups water (or chicken broth)
• 1 1/4 cups (10 oz) enchilada sauce (store-bought or homemade)
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper (optional, or to taste)
• Extra grated cheese
• Chopped fresh cilantro
• Sour cream
• Tortilla chips or strips

Details

Servings 1
Adapted from circle-b-kitchen.squarespace.com

Preparation

Step 1

Cook onion and garlic in remaining oil until onions are translucent. Add the chili powder, cumin and cayenne and sauté until fragrant. Stir in the chicken broth.

In a bowl, slowly whisk the masa harina into the 2 cups water until well blended. Pour into the pot with the enchilada sauce and salt and bring to a boil.

Reduce heat and simmer, uncovered, for 30 to 40 minutes, until thickened. Add the shredded chicken and the cheddar cheese and stir to mix well. Heat through and taste for seasonings. Add additional water or chicken broth if the soup seems too thick.

To serve, top with crushed tortilla chips or tortilla strips, grated cheese, sour cream and chopped cilantro.