Northcoast Home

Chicken Enchilada Soup

INGREDIENTS:
1 tablespoon vegetable oil
4 large chicken breast fillets
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina flour
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Garnish
shredded cheddar cheese
crumbled corn tortilla chips

DIRECTIONS:
In a large pot, heat 1 tablespoon of oil over medium heat and
brown chicken breasts for about 4-5 minutes per side. Remove
and set aside.

Add onions and garlic to pot and saute over
medium heat for about 2 minutes, or until onions begin to
become translucent.

Add chicken broth. Combine masa harina
with 2 cups of water in a medium bowl and whisk until blended.
Add masa mixture to pot with onions, garlic and broth.

Add remaining water, enchilada sauce, cheese and spices to pot
and bring mixture to a boil.

Shred the chicken into small,
bite-size pieces and add it to the pot. Reduce heat and
simmer soup for 30-40 minutes or until thick.

Serve soup in
cups or bowls, and top with shredded cheddar cheese and crumbled
corn tortilla chips.

Yield: 12 Servings

Untitled Comment

11:15, Thursday, December 14, 2006 .. Posted by HandsNHearts

Thank you for sharing this. IT sounds absolutely delicious! I can't wait to plan it into the menu!
Deanna

Congratulations!

02:25, Thursday, December 14, 2006 .. Posted by HSBFrontPorch

You are our winner today in the 12 Days of Christmas Contest. You've won a wonderful Handsewing Primer from Hope Chest Legacy. http://www.homesteadblogger.com/HSBFrontPorch/36952/

Just email me with your home address and we'll get that mailed out ASAP.
Blessings,
~Nancy Carter
SeniorEditor@HomesteadBlogger.com

Untitled Comment

04:10, Thursday, December 14, 2006 .. Posted by kimmie

that sounds great!!!!

congrads on the win!