Description
A delicious and hearty chicken enchilada soup.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 quart chicken broth
- 1 cup masa harina (harina de maiz or maseca)
- 3 cups water or additional chicken broth (divided)
- 1 can enchilada sauce (10 oz.)
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 cups Cheddar cheese
- Fresh chopped cilantro, lime wedges, and/or cooked tortilla strips – for garnish (optional)
Instructions
- In a large pot over medium heat, cook chicken in oil with 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper until well browned on all sides. Remove from the pan with a slotted spoon and set aside.
- Cook onion and garlic in the same pan until onions are translucent. Add the chicken broth.
- In a large bowl, whisk masa harina and 2 cups of water or broth until well blended. Pour into the pot with the remaining 1 cup of water or broth, enchilada sauce, salt, chili powder, and cumin. Bring to a boil.
- Add the chicken and cheese to the pot. Reduce heat and simmer 25-30 minutes or until soup is slightly thickened. Stir occasionally.
- Serve hot!
Notes
- You can adjust the spices according to your taste.
- Garnish with cilantro, lime wedges, or tortilla strips for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg