If you have had Chili’s Chicken Enchilada Soup, this tastes pretty similar to that. There is one ingredient that is not real common, masa harina, which is corn flour used to make tortillas. You need to make sure you get the right thing, corn meal is not the same and will make the texture off. Made that mistake before. I found the masa harina in the baking aisle with the rest of the flour at my grocery store. If not, you may also check the organic/natural section because it may be there with the different types of flours. Anyway, this is a thick, filling soup that is very tasty! To serve, I crushed some tortilla chips, you could also add some sour cream and/or pico de gallo.
Chicken Enchilada Soup
1 pound boneless, skinless chicken breasts (or, I just use chicken from a rotisserie chicken or leftover chicken to save on time)
1 tbsp olive oil
½ cup diced onion
1 clove garlic
1 quart chicken broth
1 cup masa harina (corn flour)
3 cups water, divided
1 cup enchilada sauce, or 1 cup salsa, or 1 cup diced tomatoes
2 cups shredded cheddar cheese (or shredded Mexican blend cheese)
1 tsp salt
1 tsp chili powder
½ tsp ground cumin
*Note: If you use 1 cup diced tomatoes, you may wish to increase the chili powder to 1 tablespoon.
In large pot over medium heat, cook chicken in oil until well browned on all sides. Remove, shred, and set aside. (This step is skipped if you already have cooked chicken)
Cook onion and garlic together in remaining oil until onions are translucent. Pour in chicken broth.
In a bowl, whisk together masa harina and 2 cups water until well blended. This step is important, if you just put the masa harina right in the pot, it won’t blend in as well, making it gritty. Pour into pot with remaining 1 cup water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil.
Add chicken. Reduce heat and simmer 30-40 minutes, until thickened.
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