Wednesday, October 1, 2008

Chicken Enchilada soup


Ingredients

1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 can diced green chilis
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin


DIRECTIONS
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
Cook onion and garlic and diced green chilis in remaining oil until onions are translucent. Pour in chicken broth.
In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.


This soup was really good. I served with extra cheese, sour cream, green onions, and cilantro on top.


My 3 year old ate three bowls.