Chicken Enchilada SOUP
This recipe is one of my favorites! It is delicious and is filled with the most wonderful textures--a satiny broth topped with a satisfying CRUNCH! Easy to make and feeds a crew.
Servings 8
Ingredients
- 1 lb boneless, skinless chicken breast cooked and shredded
- 1 tbsp avocado oil or other neutral cooking oil
- ½ cup onion diced
- 1-2 cloves garlic minced
- 1 quart chicken stock
- 1 cup masa harina
- 3 cups water divided
- 1 cup red enchilada sauce
- 2 cups extra-sharp cheddar shredded
- 1 tsp kosher salt or to taste
- 1 tsp chili powder or to taste
- ½ tsp ground cumin
Instructions
- Cook onion and garlic in oil until onions are translucent. Add chicken stock and 1 cup water.Mix masa harina with 2 cups water until well blended and add to pot along with enchilada sauce and seasonings. Bring to boil.Add cooked chicken and reduce heat to medium-low. Simmer 30-40 minutes until thickened.Add shredded cheese and stir until melted. Serve with additional cheese, crumbled tortilla chips and cilantro.