Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Vegetable oil - 1 tablespoon; Skinless, boneless chicken breast halves - 1 pound; Diced onion - ½ cup; Garlic, minced - 1 clove; Chicken broth - 1 quart; Water - 3 cups; Masa harina - 1 cup; Shredded Cheddar cheese - 2 cups; Enchilada sauce - 1 cup; Salt - 1 teaspoon; Chili powder - 1 teaspoon; Ground cumin - ½ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Enchilada Soup

1. Vegetable oil - 1 tablespoon

2. Skinless, boneless chicken breast halves - 1 pound

3. Diced onion - ½ cup

4. Garlic, minced - 1 clove

5. Chicken broth - 1 quart

6. Water - 3 cups

7. Masa harina - 1 cup

8. Shredded Cheddar cheese - 2 cups

9. Enchilada sauce - 1 cup

10. Salt - 1 teaspoon

11. Chili powder - 1 teaspoon

12. Ground cumin - ½ teaspoon

How to cook deliciously - Chicken Enchilada Soup

1. Stage

Heat oil in a large pot over medium heat. Cook chicken breasts in hot oil until well browned on all sides. Remove and set aside.

2. Stage

Cook and stir onion and garlic in drippings in the same pot until onions are translucent. Pour in chicken broth.

3. Stage

Whisk together 2 cups water and masa harina in a medium bowl until well blended; pour into the pot. Stir in Cheddar cheese, enchilada sauce, remaining 1 cup water, salt, chili powder, and cumin. Bring to a boil.

4. Stage

Shred cooked chicken and add it to the pot. Reduce heat and simmer until thickened, 30 to 40 minutes.