Thursday, November 29, 2007

Enchilada Soup (like Chili's)

This makes a large pot so you will have leftovers.

 1 T vegetable oil
 1 lb boneless, skinless chicken breast
 1/2 C onion, diced
 1 clove garlic, pressed
 4 C chicken broth
 1 C masa harina (used to make corn tortillas and usually found with the Latin foods)
 3 C water
 1 C enchilada sauce
 16 oz Velveeta
 1 t salt
 1 t chili powder
 1/2 t cumin

 Cheddar cheese, shredded
 Crumbled corn tortilla chips
 Pico de gallo

1. Add 1 tablespoon of oil to a large pan over medium heat.
2. Add chicken breasts to pan and brown for 4-5 minutes per side; set chicken aside.
3. Add onions and garlic to pan and sauté over medium heat for about 2 minutes, or until onions begin to become trans-lucent.
4. Add chicken broth.
5. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
6. Add masa mixture to pot with onions, garlic, and broth.
7. Add remaining water, enchilada sauce, cheese, and spices to pot and bring mixture to a boil.
8. Shred the chicken into small, bite-size pieces and add it to the pot.
9. Reduce heat and simmer soup for 30-40 minutes or until thick.
10. Serve soup in sups or bowls, and garnish.

Pico de gallo:
Mix the following ingredients: 2 medium tomatoes, diced; 1/2 C diced Spanish onion; 2 t chopped jalapeno pepper; 2 t finely minced fresh cilantro; pinch of salt


Janette said...

THANKYOU! Ang made this while she was here visiting. It was incredible. I'm totally making it again soon!