Chicken Enchilada Soup

By TrayH

This sure-to-please warm and super flavorful soup is the perfect main dish on a chilly night. Great for company and even better as left-overs. Adjust the heat to your liking by using more or less chili powder.

Ingredients

• Garnish:
• 1 tablespoon vegetable oil
• 6 chicken breasts, cooked and shredded
• 1 medium onion, diced
• 1 garlic clove, pressed, to taste
• 6 cups high quality chicken stock
• 1 cup masa harina
• 3 cups water
• 2 10oz cans enchilada sauce
• 24 ounces Velveeta cheese
• 1 teaspoon salt, to taste
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• shredded cheddar cheese
• crumbled corn tortilla chips
• pico de Gallo

Preparation

Step 1

Add 1 tablespoon of oil to a large pot over medium heat.

Cook and shred chicken breasts and set aside.

Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.

Add chicken broth.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.

Add masa mixture to pot with onions, garlic and broth.

Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a slow boil.

Add shredded chicken to the pot.

Reduce heat and simmer soup for 30-40 minutes or until thick.

Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.