Chicken Enchilada Soup
This soup is one of my favorites! Feel free to add seasonings to your taste."Just made this wonderful soup. It is definitely a keeper. I did make two changes in the recipe. I added extra cumin and omitted the cayenne pepper. I found this recipe while searching for recipes with masa harina in them. I have a 5 lb. bag of the corn masa." - GrandmaD21
Yield: 4 Ready in 45 minutes
favorite of 312 people 150 people want to try
Chicken Enchilada Soup Preparation
In a large frying pan on medium heat, brown chicken breast in a little oil. Set aside.
Meanwhile, in a large pot on medium heat, saute onions til soft, about 10 minutes. Stir in garlic and cook another minute. Stir in seasonings.
In a large bowl, whisk masa with water til all lumps dissolve. Add to onion mixture and bring to a boil. Cook an additional 2-3 minutes, stirring constantly.
Add browned chicken, broth and tomatoes to onion mixture. Return to a boil, stirring occasionally. Reduce heat to medium low and simmer 15-20 minutes.
Remove from heat; add cheese and stir til it soup is smooth and cheese is melted.
Served with homemade tortilla chips and corn muffins.
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