Chicken Enchilada Soup

from All Recipes

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves
1/2 cup diced onion
1 clove garlic, minced
4 cups chicken broth
1 cup masa harina (I used cornstarch)
3 cups water, divided
1 cup enchilada sauce
1 pound processed cheese, cubed
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin


Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred (or dice) and set aside.

To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.

In a medium bowl combine masa harina (or corn starch) with 2 cups of water and whisk until well blended.

To the onions and garlic add the masa harina (or corn starch) mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil; add shredded chicken.

Reduce heat to low and simmer 30 to 40 minutes, or until thickened.

**I added a drained large can of black beans and a small box of frozen corn to the soup. It came out well. It made it more hearty.

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