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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This soup is a creamy soup in the style of Chili's Chicken Enchilada soup. Its been updated for more flavor, body, variety and health. Very quick and easy to make! Ingredients:
1 tablespoon vegetable oil |
1/2 lb. of boneless, skinless chicken (breast or thigh), cut into 1/2 cubes |
1 small yellow onion, chopped (approx. 1 cup) |
2 cloves garlic, minced |
2 c chicken broth |
1/2 cup masa harina or instant masa mix |
1 1/2 cups water |
2/3 cup enchilada sauce |
6 oz. velveeta |
1 teaspoon salt |
1 1/2 teaspoon chili powder (more if you'd like it spicier, less if you'd like it mild) |
1/2 teaspoon cumin |
1 can black beans, rinsed and drained |
1 can corn, drained |
juice of 1-2 large limes (your preference) |
garnish: shredded cheddar cheese; crumbled corn tortilla chips; 1 large tomato, diced; 2 green onions, chopped; diced avocado |
Directions:
1. Add oil to a large pot over medium heat.
2. Add chicken breasts, onions and garlic to pot and sauté over medium heat for about 5 minutes to brown the chicken.
3. Add the chicken broth.
4. Combine masa harina with 1 cup of water in a medium bowl and whisk until blended. The mixture will be thick.
5. Add the masa mixture to the pot with chicken mixture.
6. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
7. Reduce heat, add beans and corn and simmer soup for 30-40 minutes until thick.
8. Add lime juice to taste.
9. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, tomatoes, avocado and green onions.
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