from Kokopelli Mexican Cantina

CHICKEN ENCHILADA SOUP

Posted: 4/1/2009

INGREDIENTS:
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


Garnish:
Shredded cheddar cheese
Crumbled corn tortilla chips
Pico de gallo

INSTRUCTIONS:
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