Chicken Enchilada Soup
Tex-Mex in Full Effect!
The Ingredients & Instructions:
Ingredients
- 3 tbsp OIL
- 1 chopped medium ONION
- 3 cloves minced GARLIC
- 1 cup MASA HARINA MIX (Instant Corn Flour)
- 6 cups CHICKEN BROTH
- 2 drained 14 oz cans BLACK BEANS
- 2 10 oz cans RED ENCHILADA SAUCE
- 1 4 oz can GREEN CHILIS
- 2 14 oz cans MEXICAN STEWED TOMATOES
- 2 tsp SALT
- 1 tsp SUGAR
- 1 1/2 tsp CHILI POWDER
- 2 1/2 tsp CUMIN
- 1 tbsp BUTTER
- 3 cups cooked chopped CHICKEN
- 4 cups shredded SHARP CHEDDAR CHEESE
- TORTILLA STRIPS
Instructions
- In a large deep pot over med-high heat, add OIL and sauté ONIONS and GARLIC.
- Add MASA HARINA MIX to pot; stir and allow it to cook for 1-2 minutes, stirring constantly.
- Add 3 cups of the CHICKEN BROTH to the soup pot and stir to combine, making sure all the MASA MIX has been incorporated.
- Add the remaining 3 cups of CHICKEN BROTH and stir to combine.
- Add BLACK BEANS, RED ENCHILADA SAUCE, and GREEN CHILIS.
- Add TOMATOES and JUICE to the pot.
- Add SALT, SUGAR, CHILI POWDER, CUMIN and BUTTER. Stir to combine.
- Add the cooked CHICKEN and allow the soup to simmer for 10 minutes.
- Add CHEDDAR CHEESE and stir.
- Remove the pot from the heat and serve with tortilla strips and more CHEDDAR CHEESE if you so choose.
ENJOY!
