Chicken Enchilada Soup Ii
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
47
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 cup
Onion (diced)1 clove
Garlic (minced)4 cups
Chicken Broth3 cups
Water (divided)1 cup
Enchilada Sauce450 g
Processed Cheese (cubed)1 tsp
Salt1 tsp
Chili Powder1 tsp
Ground CuminDirections:
1
Heat oil in a large pot over medium heat
2
Brown chicken breasts for 4 to 5 minutes on each side
3
Shred and set aside
4
To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent
5
Pour in chicken broth
6
In a medium bowl combine masa harina with 2 cups of water and whisk until well blended
7
To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin
8
Bring to a boil; add shredded chicken
9
Reduce heat to low and simmer 30 to 40 minutes, or until thickened