Ingredients:
1-tablespoon Vegetable oil
Thursday, November 3, 2011
Chicken Enchilada Soup
1-pound Chicken breast filets
Chicken Enchilada Soup
1-cup Onion, finely chopped
8-ounces Green chilies or chipotle peppers, chopped
16-ounces Chicken broth
1-cup Masa harina
3-cups Water
1-cup Enchilada sauce
16-ounces Velveeta® cheese
1-teaspoon Salt
1-teaspoon Garlic powder
1-teaspoon Chili powder
1-cup Cheddar cheese, shredded
3-cups Tortilla chips, crumbled
1-cup Sour cream
Instructions:
Add 1 tablespoon of oil to large pot over medium heat. Brown chicken 5 minutes per side and set aside. Add onions and peppers; sauté over medium heat for about 2 minutes. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and mix until blended. Add masa mixture to pot with onions and broth. Add remaining water, enchilada sauce, Velveeta® cheese and spices to pot; bring to boil. Shred or cut the chicken into small pieces and add to pot. Reduce heat; simmer for 30 to 40 minutes.
Serve soup and garnish with shredded cheddar cheese, crumbled tortilla chips and sour cream.
Serves 6
Note: To make it really spicy just add 1 to 2 teaspoons of crushed red pepper.
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Chicken Enchilada SoupRelated : Kitchen Exhaust Fans
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