Monday, April 21, 2014

Chicken Enchilada Soup

Utterly disappointing!  My kids liked it, hubby and I both just said it was ok nothing amazing.  It had an odd texture and the flavor was kind of bland... I even topped it with cheese and garnished with taco shells and it still didn't help it.  :-(

2 C of diced chicken (I used breast meat)
1 Tbsp olive oil
1/2 C onion, diced
2 cloves garlic, minced
4 C chicken broth
1/2 C masa harina
2 C water, divided
1 C enchilada sauce
1 4.5 oz. can mild green chilies
1 12 oz. can diced tomatoes
1 can corn
1/2 tsp salt
1 tsp chili powder
1/2 tsp ground cumin
Cook onion and garlic in oil until onions are translucent.
Add in chicken broth.
In a bowl combine 1 cup water with 1/2 C masa harina. Mix until well blended and smooth.
Add into chicken broth and stir to combine.
Add in remaining 1 C water, enchilada sauce, green chilies, corn and tomatoes into chicken broth mixture.
Add in salt, chili powder and cumin.
Bring to a boil.
Add in chicken and reduce heat and allow to simmer for 30-40 minutes, until thickened.
If it thickens too much add some additional water or chicken broth.
Chicken Enchilada Soup

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