Friday, March 5, 2010

Chicken Enchilada Soup

Pretty sure this recipe came from Tiffani. Scrumptious.


½ C Oil (could use ½ as much)
4 Chicken Breasts
3/4 C Diced Onion
1 Clove Garlic
1 Large Can Chicken Broth 49 ½ ounces
1 C Masa (it is like Mexican cornmeal)
3 C Water
1 Small Can Enchilada Sauce
16 Oz. Cheddar Cheese
½ t Salt
1 t Chili Powder
½ t Savor Salt (I just used salt)
½ t Cumin
½ t Cayenne Pepper
½ C Sour Cream
1 Small Can Diced Green Chilies
1 T Worcestershire Sauce
1 small Can Cream of Chicken Soup

Cook chicken breasts, dice and place in large pan with oil and brown. Set aside chicken and place in the large pan the onions and garlic and saute for 2 - 4 minutes. Add chicken broth, 1 cup water, enchilada sauce, salt, chili powder, savor salt, cumin, cayenne pepper, chilies, cream of chicken soup, and sour cream. Cook on low heat until light boil. Thoroughly mix masa with 2 cups water and add to broth while stirring. Add cheese and stir until mixed (add chicken). Cook for 20 to 30 minutes on low heat and serve with broken chips, grated cheese, avocado, salsa, sour cream, cilantro, etc.

1 comment:

Tiffani said...

I think it came from Mom, who got if from someone else! This just proves that great recipes get passed around.