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Chicken Enchilada Soup III

SUBMITTED BY: KMHIX PHOTO BY: PAMELA D.

"This is a copy of a favorite served at a local restaurant. My family loves it! Serve soup in bowls garnished with shredded Cheddar or Jack cheese and crumbed tortilla chips."

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Read Reviews (170)

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PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
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

DIRECTIONS

In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
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.
Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

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REVIEWS

Reviewed on Dec. 9, 2003 by MEGAN_724

If you like the chicken enchilada soup form Chili's, then you will love this! For those of you... MORE

Reviewed on Jan. 2, 2008 by cookie

This is everything you look for in a recipe; easy, quick, delicious and reheatable. It tastes... MORE

Reviewed on Dec. 7, 2007 by catzinaz

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

catzinaz
Dec. 7, 2007

Karen, I want to thank you so much for this recipe. It's been a while since a new recipe wowwed me like this one did & my beau just raved about it. Awesome stuff, he said. As usual, I made some adjustments & additions but the recipe, as written, proved to be a great foundation. I took a chance & found a more than adequate substitute for the 'gritty' masa to thicken the soup. Other recipes mentioned using torn up unfried corn tortillas (I used about 5 small tortillas-probably few more next time). I don't have a need for any extra masa so the tortillas worked beautifully. They practically dissolve, giving a lovely texture. Be sure to add additional cup or so of liquid. It can be stock, water, V-8 or beer, of course. I may try tequila...I encourage all of you non-gritties to please give this recipe another chance nixing the masa for tortillas. Trust me & Karen. According to our tastes, I added sauteed onions, chopped fresh jalapenos, black beans, corn & I added some red cayenne pepper, about 1/3 tsp. Be careful-cayenne is hot so add sparingly. It really wakes up the flavor & it makes your tummy warm & happy. Souper Recipe (ha)! 5 Yums Up!

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25 users found this review helpful

Karen, I want to thank you so much for this recipe. It's been a while since a new recipe... MORE

Reviewed on Nov. 2, 2005 by ARMYWIFE99

This was excellent! I, like others, could not find "Masa Harina", so I bought something called... MORE

Reviewed on Feb. 22, 2003 by SHCMEOW

This is an awesome recipe! Very close to Chile's Chicken Enchilada soup which is a favorite... MORE

Reviewed on Dec. 7, 2004 by PLATO712

Please note...A+ recipe! However, I used hot tamale sauce (isn't really that hot) and 1tsp of... MORE

Reviewed on Jul. 23, 2003 by schmerna

Great. I poached the chicken in the chicken broth and used salsa instead of enchilada sauce. MORE

Reviewed on Oct. 14, 2006 by Lynettieo

I made this soup once before using the processed cheese, exactly as written in another recipe.... MORE

Reviewed on Sep. 30, 2005 by ELIZRA

Even my husband, who doesn't like red enchilada sauce, loved this! Three other "meat and... MORE

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