Chicken Enchilada Soup
Cook Time: 30 minutes
Similar to Chili's, but healthier.
|1/2 cup extra-virgin olive oil|
|64 oz organic, or homemade chicken broth|
|1 finely diced yellow onions|
|2 tablespoons ground cumin|
|4 tablespoons chili powder|
|3 cloves fresh, minced garlic|
|1/2 teaspoon cayenne pepper|
|1 1/2 cups masa harina|
|2 cups crushed tomatoes|
|1/2 pound shredded cheddar cheese|
|3 cups diced cooked chicken (you can use a rotisserie chicken)|
|Topping - add to food processor:|
|2 roma tomatoes|
|1 seeded, jalapeño pepper|
|4 green onions|
|salt to taste|
|pepper to taste|
|Pulse until chunky|
|1/2 bag broken tortilla chip|
|1 cup shredded Cheddar cheese|
In a large pot, combine the oil, onions, cumin, chili powder, minced garlic, and cayenne. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. In a pitcher or large measuring cup, combine the masa harina with 32 oz of the chicken broth. Stir until all lumps dissolve. Add to the onions and bring to a boil. Once it starts to bubble, cook for 2 to 3 minutes, stirring constantly. (This will eliminate any raw taste from the masa harina.) Stir in the remaining 32 oz. chicken broth and the tomatoes. Let the soup return to a boil, stirring occasionally.
Add the cheese. Cook, stirring occasionally, until the cheese melts. Add the chicken and heat through.
To serve: Ladel soup into bowl. Top with shredded cheddar cheese, chopped tomato mix, and sprinkle broken tortilla chips.
Please note that you must incorporate in the masa harina into the water completely first. If you add the masa harina into the soup directly, it will be difficult to blend in and may be lumpy. If you feel 2 cups masa harina is too much, I have made the soup with 1 1/2 cups with good results.
Revised from original source by Rose Turnbow