The "Whole Enchilada" Chicken Soup
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 2 boneless skinless chicken breasts (cooked and shredded)
- 2 cloves garlic (minced)
- 1 small onion, finely chopped
- 1 tablespoon cooking oil (divided)
- 3 (14 1/2 ounce) cans chicken broth
- 1 (19 ounce) can of mild red enchilada sauce
- 1⁄3 cup masa harina (Corn Flour)
- 1 teaspoon ground cumin
- 1⁄2 - 1 teaspoon chili powder
- 10 ounces diced tomatoes (drained) or 10 ounces tomatoes and green chilies (I use Rotel)
- 5 corn tortillas (optional)
-
Toppings
- 1 -2 avocado (diced)
- 2 green onions (diced)
- 1 cup cheese, blend such as monterray jack/colby or 1 cup monterey jack pepper cheese
- tortillas, strips or broken up tortilla chips
- 1⁄4 cup sour cream (I use Fat free)
directions
- In a medium sauce pan heat 1 tsp of cooking oil, sautee garlic and onion until tender and translucent.
- Turn heat to low and shred chicken meat into vegetable mixture, stir until combined and heated.
- Set aside.
- Pour enchilada sauce into a small mixing bowl and add Masa Harina, stir with a whisk until there are no lumps and mixture is smooth.
- Heat chicken broth in a large pot and add 1 1/2 cups of Masa Harina/Enchilada mixture to broth.
- Stir with a whisk.
- Continue to heat and add cumin, chili powder and tomato or tomato and green chili combo.
- Bring to a slow boil and reduce heat, add chicken/onion/garlic mixture.
- Simmer for 20-30 minutes.
- Serve with toppings, may add a dollop of sour cream and then sprinkle on toppings of your choice.
- Tortilla Strip option: While soup is simmering cut corn tortillas into small strips.
- Brush with remaining cooking oil and cook at 350°F for 5-8 minutes until very lightly brown and crisp.
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RECIPE SUBMITTED BY
Dawn399
United States
I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?