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Enchilada Chicken Soup

4.6
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PREP TIME
10 min
COOKING TIME
50 min
TOTAL TIME
60 min
SERVINGS
8 servings
Lunch Dinner Mexican
Enchilada Chicken Soup
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast halves
  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 1 quart chicken broth
  • 3 cups water, divided
  • 1 cup masa harina
  • 2 cups shredded Cheddar cheese
  • 1 cup enchilada sauce
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
Instructions
1
Heat a generous amount of oil in a substantial cooking vessel over an intermediate temperature. Sear chicken breasts in the hot oil until they are nicely browned on all sides. Take them out and reserve them for later use.
2
Proceed to cook the onion and garlic in the same pot, stirring constantly until the onions become transparent. Introduce chicken broth into the mixture.
3
In a separate container, combine 2 cups of water and masa harina. Blend them together until they form a smooth consistency; pour the mixture into the pot. Combine Cheddar cheese, enchilada sauce, remaining 1 cup of water, salt, chili powder, and cumin in the pot. Bring the mixture to a rolling boil.
4
Shred the cooked chicken and add it back into the pot. Gradually reduce the heat and let the mixture simmer for 30 to 40 minutes, or until it reaches a thickened state.