Enchilada soup is hearty and full-flavored and is a variation of the classic Mexican street food. This recipe uses masa harina, corn flour popular in Latin American cooking and an essential ingredient for tamales. It serves as a thickener for this soup. American chain restaurant, Chili’s, has enchilada soup on its menu and many recipes are similar. Adding chicken to this thick and cheesy soup makes it even more filling.
Recipe Servings: 8
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb skinless, boneless chicken breast
- 1 Tbsp vegetable oil
- ½ cup diced onion
- 1 clove garlic, minced
- 1 qt chicken broth
- 1 cup masa harina
- 3 cups water, divided
- 1 cup enchilada sauce
- 2 cups shredded cheddar cheese, plus more for garnishing
- 1 tsp salt
- 1 tsp chili powder
- ½ tsp ground cumin
- Tortilla chips, crumbled (optional)
Directions
- Cook chicken breasts in oil in a large pot over medium heat until well browned on all sides, 6-8 minutes. Remove and set aside to cool. And then shred.
- Cook onion and garlic in remaining oil until onions are translucent, about 5 minutes.
- Pour in chicken broth.
- In bowl, whisk masa harina and 2 cups water until well blended.
- Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar cheese, salt, chili powder, and cumin.
- Bring to a boil and then add shredded chicken.
- Reduce heat and simmer 30–40 minutes, until thickened.
- Serve garnished with more Cheddar cheese or crumbled tortilla chips.
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