1 tbsp vegetable oil
1 lb boneless, skinless chicken breast, approximately 3 fillets
1⁄2 cup onion, diced
1 clove garlic, pressed, to taste
4 cup chicken broth
1 cup masa harina
3 cup water
1 cup enchilada sauce
16 oz velveeta cheese
1 tsp salt, to taste
1 tsp chili powder
1⁄2 tsp cumin
2 medium tomatoes, diced
1⁄2 cup Spanish onion, diced
2 tsp fresh jalapeno pepper, chopped, seeded, and de-ribbed
2 tsp fresh cilantro, finely minced
1 pinch salt
1 cheddar cheese, shredded, for garnish
1 corn tortilla chips, crumbled, for garnish
Chicken Enchilada Soup:
Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
Add 1/2 cup onion and garlic to pot and sauté 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.
Pico de Gallo:
Add tomatoes, Spanish onion, jalapeno peppers, cilantro, and pinch of salt to a bowl. Stir to combine.
Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
Smartpoints : 8
Serves : 12
Serving Size: 1 (283 g)