Norma Adam's Chicken Enchilada Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a delicious soup and the masa harina gives it a very nice flavor. I found in the Houston Chronicle. Ingredients:
1 tablespoon oil |
1 lb boneless skinless chicken breast |
1/2 cup diced onion |
1 garlic clove, minced |
4 cups chicken broth |
1 cup masa harina |
3 cups water, divided |
1 (10 ounce) can enchilada sauce |
16 ounces velveeta cheese, cubed |
1 teaspoon chili powder |
1/2 teaspoon cumin |
parmesan cheese (to garnish) (optional) |
Directions:
1. Heat oil in a large pot over medium heat.
2. Brown chicken 4 to 5 minutes per side or until cooked through. Remove and set aside.
3. Add onion and garlic to pot and sauté until the onion is translucent. Add chicken broth.
4. In a medium bowl, combine masa harina with 2 cups water and whisk until blended.
5. Add masa mixture to pot with onions, garlic and broth.
6. Add remaining 1 cup water, enchilada sauce, cheese, chili powder and cumin to pot and bring mixture to a boil.
7. Shred or cut chicken into small pieces and add to the pot.
8. Reduce heat and simmer for about 30 minutes.
9. Garnish with Parmesan cheese, if desired.
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