Sunday, December 2, 2007

Chili's Chicken Enchilada Soup

I served this with my Chicken Flautas and it was a yummy meal! Obviously, I can't take credit, this is Chili's recipe, but it is really good, and pretty easy.

1 pound skinless, boneless chicken breast halves, shredded or diced
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
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


1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides.

2. Remove and set aside.

3. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.

4. 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.

5. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.