This is a family favorite. It's very similar to tortilla soup, except it uses masa as a thickener instead of tortillas. Brandon loves this and that's saying something!
CHICKEN ENCHILADA SOUP
Todd Wilbur, Top Secret Recipes
Serves 6
1 pound skinless boneless chicken breasts, cooked and shredded
1/2 cup onion, diced
1 clove garlic, pressed
4 cups chicken stock
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta Light
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish:
Fried tortilla strips
Grated cheddar cheese
Diced avocado
Sour cream
Saute´onion and garlic for about 2 minutes. Add chicken broth.
Combine masa harina with 2 cups of water in medium bowl and whisk until blended. Add mixture to pot.
Add remaining ingredients (except chicken) and bring to a boil. Reduce heat and simmer for 30-40 minutes or until thick.
Add chicken for the last few minutes to warm. Serve in cups or bowls with garnish.
Makes 12 2-cup servings.
Nutrition Facts:
Per Serving (excluding garnish): 505 Calories; 20g Fat (37.2% calories from fat); 44g Protein; 33g Carbohydrate; 2g Dietary Fiber; 104mg Cholesterol; 3565mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 1 Other Carbohydrates.
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