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Chicken Enchilada Soup III Recipe

Recipe by: KMHIX

"This is a copy of a favorite served at a local restaurant. My family loves it! Serve soup in bowls garnished with shredded Cheddar or Jack cheese and crumbed tortilla chips."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook50 m
  • Ready In1 h
  • 1In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
  • 2Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
  • 3In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
  • 4Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 290 cals
  • 1 pound skinless, boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 1 quart chicken broth
  • 1 cup masa harina
  • 3 cups water, divided
  • 1 cup enchilada sauce
  • 2 cups shredded Cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
Nutrition

Amount per serving ( 5 total)

  • Calories:
    290
    15%
  • Fat:
    16.3
    25%
  • Carbs:
    13.8
    4%
  • Protein:
    22
    44%
  • Cholesterol:
    74
    25%

Based on a 2,000 calorie diet

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