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Chicken Enchilada Soup III

Chicken Enchilada Soup III

SoupMexicanNon-VegetarianMedium25 min work · 65 min total8 servings

Submitted by Sanjay Patel

Source: www.allrecipes.com

Ingredients

8 servings
  • 1 pound Chicken (broilers or fryers, breast, meat only, raw)
  • 1 tablespoon Oil (soybean, salad or cooking)
  • ½ cup Onions (raw)
  • 1 clove Garlic (raw)
  • 1 quart Swanson Clear Chicken Broth (CAM)
  • 1 cup Corn flour, masa (enriched, yellow)
  • 3 cups Water (municipal)
  • 1 cup Red Enchilada Sauce
  • 2 cups Cheese (cheddar)
  • 1 teaspoon Salt (table)
  • 1 teaspoon Spices (chili powder)
  • ½ teaspoon cumin (ground)

Instructions

  1. 1.
    In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
  2. 2.
    Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
  3. 3.
    In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
  4. 4.
    Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.