Chicken Enchilada Soup
Spicy Mexican chicken and cheese soup. Thick, hearty and satisfying. The Mexican corn flour base sets this soup apart. Easy to make!
Servings 8
Ingredients
- 1/4 cup vegetable oil
- 1/8 cup chicken bouillon granules or bouillon cubes
- 1 1/2 cups diced yellow onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 - 2 cloves garlic
- 1/4 teaspoon cayenne pepper
- 1 cup masa harina Mexican corn flour
- 2 quarts 8 cups water
- 1 cup stewed tomatoes
- 1 1/2 pounds cooked shredded chicken
- 4 ounces American or Velveeta cheese cheddar would be good too!
Instructions
- Place oil, bouillon, onion and spices in large soup pot.
- Saute until onions are soft and clear, about 5 minutes.
- Add garlic.
- Separately, place 1 quart water in blender.
- Add in masa harina and briefly blend together.
- Add masa harina mixture to the soup pot along with remaining quart of water.
- Bring to a boil, carefully stirring, as the masa harina likes to stick to the bottom.
- Boil for several minutes.
- Add in the tomatoes.
- Add cheese and stir 'til it melts.
- Add in shredded chicken.
- Heat thoroughly and serve.
Notes
Use a rotisserie chicken to save time.
Masa harina (Mexican corn flour) can be found in most grocery stores in the Mexican section.
Hint: this soup tastes even better the second day. The garlic mingles making it even more flavorful.