Friday, February 26, 2010

Chicken Enchilada Soup

Serves 8

This recipe started out as a copycat of Chili’s Chicken Enchilada Soup. But I have made it so many times over the last four years that I have improved it quite a bit!

1 lb. boneless, skinless chicken breast, diced
1 medium Onion, diced
1 Tbsp. chopped Garlic
1 tsp. ground Cumin
1 tsp. Chili Powder (no salt)
dash of hot pepper sauce
1 cup Masa Harina
2 qt. Water (divided)
2 Tbsp. Chicken bouillon
1 can (15 oz.) diced Tomatoes
1 can (4 oz.) diced green chiles
1 pound American cheese

Heat a 4 quart kettle until hot and dry. Remove from heat and coat with canola oil spray. Return to very low heat while preparing vegetables.

Sauté chicken, onion, garlic and spices in kettle over medium high heat, stirring constantly until chicken is not pink and onion is translucent.

Stir in Masa Harina. Stir in 1 quart water until all lumps dissolve.

Stir in remaining quart of water, chicken bouillon, tomatoes and green chiles. Return to boil, stirring occasionally. Simmer over low heat for 15 minutes.

Drop individual slices of cheese, about four at a time into kettle and stir until melted. Continue until all cheese has been added.

Serve with hot buttered tortillas.

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