Chicken Enchilada Soup
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Chicken Enchilada Soup

Author Leigh Anne Wilkes

Ingredients

  • 2 C of diced chicken I used breast meat
  • 1 Tbsp olive oil
  • 1/2 C onion diced
  • 2 cloves garlic minced
  • 4 C chicken broth
  • 1/2 C masa harina
  • 2 C water divided
  • 1 C enchilada sauce
  • 1 4.5 oz. can mild green chilies
  • 1 12 oz. can diced tomatoes
  • 1 can corn
  • 1/2 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp ground cumin

Instructions

  • Cook onion and garlic in oil until onions are translucent.
  • Add in chicken broth.
  • In a bowl combine 1 cup water with 1/2 C masa harina. Mix until well blended and smooth.
  • Add into chicken broth and stir to combine.
  • Add in remaining 1 C water, enchilada sauce, green chilies, corn and tomatoes into chicken broth mixture.
  • Add in salt, chili powder and cumin.
  • Bring to a boil.
  • Add in chicken and reduce heat and allow to simmer for 30-40 minutes, until thickened.
  • If it thickens too much add some additional water or chicken broth.