Kooking Korner

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Chicken Enchilada Soup

1 Tbsp vegetable oil
1 lb chicken breast fillets (about 3)
1 clove garlic, pressed
½ cup diced onion
4 cups chicken broth
1 cup Masa Harina (corn flour)
1 cup enchilada sauce
16 oz Velveeta
1 tsp chili powder
½ tsp cumin
1 tsp salt
3 cups water

Directions
1. Add oil to large pot on medium heat. Add chicken breasts and brown 4-5 minutes per side. Set chicken aside.
2. Add onions and saute until theystart to become translucent (~2 minutes). Add garlic and cook another minute. Add chicken broth.
3. Combine Masa Harina with 2 cups water and whisk. Add to pot.
4. Add remaining water, enchilada sauce, cheese and spices. Bring to a boil.
5. Shred chicken to bite sized pieces and add to pot. Reduce heat, simmer 30-40 minutes until thick.

Top with shredded cheese, crumbled tortilla chips, sour cream, scallions, and/or pico de gallo.

Notes
I don't shred the chicken, I cut it up into bite-sized pieces before cooking it.
You'll find Masa Harina in the ethnic food aisle of the grocery store.
A box of Swansons Chicken Stock = 4 cups.
You can use canned enchilada sauce, but it's noticably better if you make your own. Easy to do too.


Enchilada Sauce

1 Tbsp olive oil
2 cloves minced garlic
1 tsp minced onion
½ tsp dried oregano
2½ tsp chili powder
½ tsp dried basil
1/8 tsp ground black pepper
1/8 tsp salt
¼ tsp ground cumin
1 tsp dried parsley
¼ cup salsa
1 8oz can tomato sauce
1½ cup water

Directions
Heat oil in saucepan over medium heat.
Add garlic and sauté for a minute.
Add everything but the water and mix well.
Add the water, bring to a boil.
Reduce heat to low and simmer 15-20 minutes.

You can use the leftover sauce as a marinade. Add the juice of one lime or a splash of vinegar for tang.