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CHICKEN ENCHILADA SOUPKokopelli Mexican Cantina from Kokopelli Mexican Cantina

Chicken Enchilada Soup
Posted: 04/1/2009

Makes 6 servings

½ tablespoon vegetable oil
½ pound of chicken (approximately three fillets)
¼ cup diced onions
½ clove garlic, pressed
2 cups chicken broth
½ cup masa harina
1½ cups water
½ cup enchilada sauce
8 ounces Velveeta
½ teaspoon salt
½ teaspoon chile powder
¼ teaspoon cumin

Shredded cheddar cheese
Crumbled corn tortilla chips
Pico de gallo

Kokopelli Mexican Cantina

Add oil to large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken 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 1 cup 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 boil. Shred chicken into small, bite-sized pieces and add 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 ad pico de gallo.

Cook Time: 50 minutes