Chicken Enchilada Soup

Chicken Enchilada Soup

1 chicken breast per person
1 tablespoon olive oil
1/2 an onion (finely chopped)
1 garlic clove chopped
2 cups chicken broth
1/2 cup of masa harina (mexican flour)
1& 1/2 cups water
1/2 cup enchilada sauce
1 cup shredded cheese
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper

Start by cooking the chicken in the pot you want to build your soup in. Remove the chicken and set to the side. Now cook the onions and garlic. Pour in chicken broth. In a bowl whisk together masa harina and water. Pour mixture into the pot and combine remaining ingredients (except for chicken). Bring the contents in the pot to a low boil. Stir. Now shred the chicken and add to the pot. Stir. Simmer until thick (about 20 min.) Garnish with shredded cheese, pico de gallo and tortilla chips. This recipe made 4 servings.

I made this recipe for the first time. It was so delicious! It was a little bit spicy because of the cayenne pepper. I love spicy food so I used it but if you are not a fan just leave it out. Enjoy!

Quick tip: Never serve a meal that you haven’t tasted. Add anything you think it is missing… or nothing! ALL recipes are flexible!