Chicken Enchilada Soup
Ingredients
- ¼ cup EVOO
- 1 cup yellow onion, diced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 clove garlic
- ½ teaspoon caynenne pepper
- 2 cups masa harina
- 1 pound chicken breasts
- 1 cup enchilada sauce
- 8 ounces velveeta
- 4 cups chicken broth
- 3 cups water
- 1 can diced tomatoes with green chile peppers
- 1 can corn nibblets
- 1 can black beans
- 4 cups water
Instructions
- Add 1 tablespoon of oil to a dutch oven over high heat. Add chicken breasts and brown.
- Add onions to pot and saute heat until onions are browned. Remove
- Add corn niblets and roast in pan
- Add 4 cups of chix broth, spices
- Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot
- Add remaining water, enchilada sauce, can of tomatoes, velveeeta cheese to pot and bring to boil
- Cook for 30 minutes
- Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and picante sauce.