Chicken Enchilada Soup

Time :1

Yield :8 servings

Recipe Background

Chicken Enchilada Soup is your favorite Mexican food in soup form! This soup is fantastically hearty and warming, perfect for chilly nights or whenever you want to feel cozy. It’s full of tender chicken, tangy enchilada sauce, and melted cheddar cheese. Garnish it with even more cheese, avocado, sour cream, and all your favorite toppings for a nourishing, tasty meal. This soup will warm you up from the inside out!

Ingredients

1 tablespoon vegetable oil
1 pound chicken breast skinless, boneless, and halved
1/2 cup onion diced
1 clove garlic minced
1 quart chicken broth
1 cup masa harina
3 cups water divided
1 cup enchilada sauce
2 cups cheddar cheese shredded
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin

Directions

Add the oil to a large pot over medium heat.
Add the chicken and cook until it is browned on both sides and the cooked is cooked through at 165 degrees F, about 5 minutes per side.
Transfer the chicken to a plate.
Once it has cooled, shred the chicken.
Add the diced onion and the garlic to the same pot with the remaining oil.
Cook until the onions have softened and garlic is fragrant, about 2-3 minutes.
Add the chicken broth.
Combine the masa harina and 2 cups of the water in a large mixing bowl.
Add the masa harina mixture to the onion and garlic mixture.
Add the remaining 1 cup of the water, the enchilada sauce, the cheddar cheese, the salt, the chili powder, and the cumin.
Bring the mixture to a boil.
Add the shredded chicken.
Reduce the heat and allow the soup to simmer until thickened, about 30-40 minutes.
Serve immediately.