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
