Chicken Enchilada Soup

*I stumbled upon this recipe on www.allrecipes.com – delishhh! Tastes very much like the Enchilada soup at Chili’s

Ingredients

• 1 pound skinless, boneless chicken breast halves (*I used 3)
• 1 tablespoon vegetable oil
• 1/2 cup diced onion (* I used an entire onion)
• 1 clove garlic, minced (*I used 3)
• 1 quart chicken broth (*one box)
• 1 cup masa harina (*check mexican food section of store or by the flour)
• 3 cups water, divided
• 1 cup enchilada sauce (*I used whole can)
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

• TOPPING Suggestions: cheddar cheese, tortilla chips, sour cream & Cilantro – I had none :(  but I did add green onion.  I also used a pizza cutter to cut thin strips of corn tortillas and fried them for my crunchy topping.. I HIGHLY recommend it!

Directions (*with my added two cents)

1. In a large pot (*big enough to cook the entire soup in)over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside (*to cool so you can shred it later).
2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot then add remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

Audrey, Will (yes the baby), Charles and I all loved it. I found it wasn’t very spicy at all but I left it that way so the kids could eat it and I added pepper to our bowls. Enjoy!

http://allrecipes.com/Recipe/Chicken-Enchilada-Soup-III/Detail.aspx