Thursday, April 1, 2010

Chicken Enchilada Soup

I made this soup last night because it had been snowing, yes snowing on April Fool's Day, thought it'd warm us up! It was one of the best soup's I've ever made! Tastes like the Chicken Tortilla soup you get in restaurants. Yum!!














Chicken Enchilada Soup

1 Tablespoon vegetable oil
4 boneless, skinless chicken breasts
1 small onion, chopped
1 heaping teaspoon minced garlic
4 cups chicken broth
1 cup masa harina (this is a corn flour you can find in the grocery store in the Mexican section, I use it to make tamales)
3 cups water
1 10-ounce can red enchilada sauce
1 15-ounce can Reeco's Nacho cheddar cheese sauce **see note below
1 can yellow corn, drained (can use frozen, just thaw out and drain water)
1 can black beans, drained and rinsed
1 can pinto beans drained and rinsed
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon black pepper

Garnishes
Sour cream
grated cheese
Tortilla strips or chips
Salsa

1. Add the oil to a large pot over medium heat. Add chicken to pot and brown for 4 to 5 minutes on each side. Remove from pan and set aside.
2. Add onion and garlic to pot. Saute over medium heat for about 2 to 3 minutes, stirring occasionally. Add chicken broth.
3. Combine the masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to the pot with the onion, garlic and broth.
4. Add remaining cup of water, enchilada sauce, cheese and spices to pot, stir and bring to a boil.
5. Shred or chop the chicken into bite size pieces and add it to the pot along with the corn and beans. Bring to boil, then reduce heat and simmer soup for 30 to 40 minutes until it thickens a bit.
6. Serve soup in bowls and garnish with shredded cheese, tortilla strips, a dollop of sour cream, and a spoon full of salsa!

**I found Reco's Nacho cheddar cheese sauce in the Mexican section of Walmart. Or the jarred nacho sauce would work too. Or you can even use a 16 ounce box Velveeta cheese diced. I just like the nacho sauce better cause of the texture and it has a little spice to it.

To make Tortilla strips, just take about 6 small corn tortilla's and cut into 1/4 to 1/2 inch thick strips. Place on cookie sheet and spray with Pam spray and sprinkle with salt. Bake in preheated 375 degree oven for about 12-15 minutes. Take out of oven and they'll crisp up as they cool.

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