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Chicken Enchilada Soup
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Savory chicken enchilada soup with tender meat, masa harina, zesty enchilada sauce, and melted Cheddar cheese for a satisfying meal.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast halves
  • 0.5 cup diced onion
  • 1 clove garlic, minced
  • 1 quart chicken broth
  • 3 cups water, divided
  • 1 cup masa harina
  • 2 cups shredded Cheddar cheese
  • 1 cup enchilada sauce
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cumin
Instructions:
  • In a large pot over medium heat, sizzle the chicken breasts in oil until they turn a beautiful golden brown on all sides. Remove and set them aside.
  • Saute the onion and garlic in the flavorful drippings until the onions are translucent, then add in the chicken broth.
  • Blend 2 cups of water with masa harina until smooth, then pour into the pot. Add Cheddar cheese, enchilada sauce, remaining 1 cup of water, salt, chili powder, and cumin, and bring to a boil.
  • Add the shredded cooked chicken to the pot and simmer over low heat until thickened, about 30 to 40 minutes.

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