Chipotle Chicken Enchilada Chowder

This hearty rich soup is a definite must during cold wintery days. Serve with some warm flour tortillas and butter, and you will have to loosen your belt when you finish.

• Ready In: 50 mins
• Serves: 8-10

Ingredients

• 1  tablespoon olive oil
• 3  cups  cooked chicken, shredded into small pieces
• 1  onion, chopped
• 2  stalks celery, chopped
• 1  garlic clove, minced
• 1  quart chicken broth
• 1  cup masa harina
• 3  cups water
• 1  cup  red enchilada sauce
• 1  lb sharp white cheddar cheese, grated
• 1  teaspoon salt
• 1  teaspoon chili powder
• 1  teaspoon ground cumin
• 1⁄2 teaspoon dried oregano leaves, crumbled
• 4  ounces  canned green chilies
• 3  medium  red potatoes, chopped
• 1  bunch green onion, thinly sliced
• 1  canned chipotle chile (or more to taste)
• 1⁄2 cup fresh cilantro leaves, chopped
•  sour cream (optional)

Directions

1. In a large soup pot, add olive oil, onion,celery, and garlic; saute about 2 minutes.
2. Add chicken broth to pot, and stir.
3. In a bowl whisk masa harina and 2 cups of water, and mix until well blended.
4. Add masa mixture to the soup pot.
5. Add remaining cup of water, enchilada sauce, cheese, spices, green onions, green chiles and the chipotle chile, and bring to a boil. Simmer for 20 minutes.
6. Add cooked shredded chicken and potatoes to pot and simmer for 20 more minutes, or until potatoes are tender.
7. Add cilantro and ladle into bowls.
8. Dollop with sour cream, if desired.