Friday, February 1, 2008


I have tried a lot of "chicken enchilada soups", but this recipe is the BEST & easiest! Be sure to use mild sauce if your kids don't like spicy.

1 Tbsp. vegetable oil
3 cups water, divided
1 lb chicken breast
1 can enchilada sauce
1/2 cup diced onion
16 oz. Velveeta
1 clove garlic, minced
1 tsp. salt
4 cups chicken broth
1 tsp. chili powder
1 cup masa harina
1/2 tsp. cumin

Boil chicken breasts, then shred. Put oil in pot and add onions and garlic - saute over medium heat until onions become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic, and broth. Add remaining water, enchilada sauce, cheese, and spices to pot and bring mixture to a boil. Add shredded chicken to pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick. Top w/ sour cream & serve with tortilla chips or scones.

Note: Masa harina or Masa mix is a corn tortilla flour mix, usually found in the flour section or Mexican section ( I found it in the mexican section) of grocery store. MAKES AT LEAST 6 SERVINGS!

~ recipe from CHEREE PACKHAM ~