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Tuesday, September 18, 2012

Enchilada Soup

Another family favorite...and again so good.  If you have HEB in your area, I use their chicken broth that is Chili and Lime.  Hatch Enchilada Sauce is good.  And you can substitute Morton & Bassett's Mexican Blend for the cumin.  It is very close to Chili's Enchilada Soup with a couple of variations...

I love Chili's creamy enchilada soup ~I'm sure this recipe would be great made with my homemade enchilada sauce!

1 T Goya Olive Oil
1 lb chicken breast fillets
1/2 c diced Spanish onions
4 garlic cloves, minced
4 c chicken broth
1 c masa harina
3 c water
1 can enchilada sauce
16 ounces Velveeta Mexican cheese
1 tsp Crazy Jane’s Mixed Up Salt
1 tsp chili powder
1/2 tsp cumin
shredded cheddar cheese
crumbled corn tortilla chips
Pico de Gallo
2 medium tomatoes, diced
1/2 c diced Spanish onions
2 tsp chopped fresh jalapeno peppers, seeded and de-ribbed
2 tsp finely minced fresh cilantro
1 pinch salt

  1. Add 1 tablespoon of oil to a large pot over medium heat.
  2. Add chicken breasts to pot and brown for 4-5 minutes per side.
  3. Set chicken aside to let cool.
  4. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
  5. Add chicken broth.
  6. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
  7. Add masa mixture to pot with onions, garlic and broth.
  8. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
  9. Shred the chicken into small, bite-size pieces and add it to the pot.
  10. Reduce heat and simmer soup for 30-40 minutes or until thick.
  11. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

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