Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients:

-          1 Medium Onion, chopped

-          1 Tbsp. Canola Oil

-          1 Tbsp. Minced Garlic

-          5 Cups Water, Divided

-          4 tsp. chicken base (or 4 cubes)

-          1 tsp. chili powder

-          ½ tsp. cumin

-          ¼ tsp. ground coriander

-          Dash of cayenne pepper

-          1/3 cup masa harina (I used flour)

-          8 oz. reduced fat process cheese (Velveeta), cubed

-          2 cups cubed cooked chicken breast

-          ¾ cup pico de gallo (or your favorite salsa)

-          Colby-Monterey Jack Cheese

-          Tortilla Chips

Directions:

1.       In a stock pot, sauté onion in oil until tender. Add Garlic. Cook Chicken with onion and garlic.

2.       Remove Chicken and Onion Mixture and Set aside.

3.       Bring  4 cups of water to a boil and add chicken base, chili powder, cumin, coriander, and cayenne.

4.       Whisk masa harina (or flour) and remaining water until smooth, stir into pot.

5.       Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

6.       Reduce heat. Stir in processed cheese until melted. Add chicken; heat through.

7.       Garnish with pico de gallo, cheese, and tortilla chips.

8.       ENJOY J