Monday, April 13, 2009

Chili's Chicken Enchilada Soup...

So... This could be thes best and worst discovery all year. Best because I LOVE this soup... Worst because I kept tryin to tell myself it's not THAT unhealthy... but now I know the ingredients! I guess besides the Velvetta it's not too bad??

Anyhew... here's for the Enchilada soup lovers:

1 TBSP Vegetable Oil
1 Lb Chicken Breast
1/2 C Diced Onion
1 Clove Garlic, Minced
4 C Chicken Broth
1 C Masa Harina
3 C Water
1 C Enchilada sauce (I just used the whole can accidently but it turned out good;)
16 Oz Velvetta Cheese (ughhh we were doing so good on the ingredients!!)
1 tsp Chili Powder
1/2 tsp Cumin
1 tsp salt

Add one tablespoon of oil to a lrg pot over med heat. Add chicken breasts to pot and brown 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and saute over medium heat for about 2 minutes or until onions begin to become translucent. Combine masa harina with 2 Cups of the water in a medium bowl and whisk until blended. Add masa harina to pot with onions, garlic, and chicken broth. Add remaining water, enchilada sauce, cheese, and spices to pot and bring mixture slowly to boil. Shred chicken into small bite-size pieces and add to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

* The masa harina is a special mexican flour usually used to make corn tortillas. It'll either be in the flour/sugar aisle or the Ethnic aisle. It was only $2 for a bag.

It makes quite a bit... So use a decent size pot. then just sprinkle cheese and tortillas and devour;)