Chicken Enchilada Soup Recipe

Ingredients

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

Directions

Step 1: Heat the vegetable oil in a large pot over medium heat. Add the chicken breasts and cook until they are nicely browned on all sides. Once done, remove the chicken from the pot and set it aside.

Step 2: In the same pot, cook and stir the diced onion and minced garlic in the remaining drippings until the onions become translucent and softened.

Step 3: Pour in the chicken broth, stirring to combine with the onion and garlic mixture.

Step 4: In a medium bowl, whisk together 2 cups of water and the masa harina until smooth and well-blended. Add this mixture to the pot, stirring to incorporate.

Step 5: Stir in the shredded Cheddar cheese, enchilada sauce, the remaining 1 cup of water, salt, chili powder, and cumin. Bring everything to a boil, stirring occasionally.

Step 6: Shred the cooked chicken and add it back into the pot, mixing it in well.

Step 7: Reduce the heat and allow the mixture to simmer, stirring occasionally, for 30 to 40 minutes, or until the sauce thickens to your desired consistency.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.