Friday, January 4, 2013

Chicken Enchilada Soup!!!

It's been a while since I posted, I'm in school and things are BUSY. I have been trying alot of new recipes from Pinterest and, so here is one I found, changed slightly and LOVED. I love Chili's Chicken Enchilada Soup, and the Chicken Tortilla Soup at Taco Bueno and have searched in vain to find one of them! This is a combination of both, Enjoy!

Chicken Enchilada Soup

Begin by boiling 1 lb of Chicken Breasts in a small pot.
In an additional larger pot, melt 1 T. Butter .
1 T. Minced garlic. Stir while it softens up.
1 Quart Chicken Broth
1 can Rotel, 
Simmer on low-medium heat. 
In a small bowl, whisk 1/2 c. Masa Harina into 1 c. WARM water. Mix until this is dissolved, or you will have a gritty texture to your soup. 
Add to the chicken broth, and whisk in. Add 1 10oz. Can Mild Enchilada Sauce, 1 tsp. Salt, 2 tsp. Chili Powder, 2 tsp. Cumin, 1/2 tsp. Seasoned Salt. 
Shred the chicken when finished cooking, and add to the mixture. Bring to a boil, simmer for 40 minutes or until thickened. Top with cheddar cheese and tortilla chips, and enjoy! 

Variations: I added a can of black beans, rinsed and well drained, but you can also add corn or salsa to your liking.