This chicken enchilada soup is a copy of a favorite served at a local restaurant. My family loves it! Serve soup in bowls garnished with shredded Cheddar or Jack cheese and crumbled tortilla chips.
Preparation Details
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 8
Ingredients
- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken breast halves
- ½ cup diced onion
- 1 clove garlic, minced
- 1 quart chicken broth
- 3 cups water
- 1 cup masa harina
- 2 cups shredded Cheddar cheese
- 1 cup enchilada sauce
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
Steps
- Heat oil in a large pot over medium heat. Cook chicken breasts in hot oil until well browned on all sides. Remove and set aside.
- Cook and stir onion and garlic in drippings in the same pot until onions are translucent. Pour in chicken broth.
- Whisk together 2 cups water and masa harina in a medium bowl until well blended; pour into the pot. Stir in Cheddar cheese, enchilada sauce, remaining 1 cup water, salt, chili powder, and cumin. Bring to a boil.
- Shred cooked chicken and add it to the pot. Reduce heat and simmer until thickened, 30 to 40 minutes.
