The "Whole Enchilada" Chicken Soup
- Reviews 1
Ready In: 1 hr
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 1/2ounce) 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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