Chicken Enchilada Soup
Copycat Recipe like the chain restaurant CH**#’S.It’s not exactly like it but close.I thought it was pretty good.There is another copycat recipe for this soup with a couple of different ingredients I will try later.I will keep you posted.In the meantime try this one and let me know what you think.
- 1 pound skinless(or two breasts), boneless chicken breast halves
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 1 teaspooon garlic powder
- 1 quart chicken broth
- 1 cup masa harina(corn flower)
- 3 cups water, divided
- 1 cup enchilada sauce
- 2 cups shredded Cheddar cheese
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
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.
Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.