In the Kitchen- Chicken Enchilada Soup

Chicken Enchilada Soup

(Tastes just Like Chili's)

Heat 1 Tablespoon of coconut oil in a stock pot.  Brown 1 pound of boneless skinless chicken breast.

Remove chicken, set it aside.  Add 1 small diced onion and 2 cloves of minced garlic.  Cook until the onion becomes translucent.

Add 4 cups of chicken stock.  Bring to a simmer.

Mix 1 cup of masa harina with 2 cups of water.  It will have the consistency of thin cream of wheat.  This is corn flour and is what really gives it that enchilada taste and texture.  It was really hard for me to find at the grocery store.  I ended up finding it in the Mexican food isle and it was labeled as masa for tamales.  It comes in a paper bag like regular flour. 

Add the masa harina mixture to your stock.  Then add 1 small can of red enchilada sauce, and 1 cup of water, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1/2 tablespoon of cumin to your stock pot.

Dice your chicken breast and add it to your stock pot.

Bring it back to a simmer and slowly add 2 cups of shredded sharp cheddar cheese.  Add one small handful of cheese at a time to keep it from sticking together, stir it, let it melt and add another handful, and repeat, until you are done.

It's not very pretty, but it is DELICOUS!!!

Top with diced tomatoes, sliced green onions and corn tortilla chips.  I pan fried corn tortillas in coconut oil, sprinkled on some coarse sea salt, cut them in half and added a piece to each bowl.  They looked nice and the were good for dipping.  They were also a little chewy, I really liked the texture.

Adapted from Top Secret Recipes

Recipe
Chicken Enchilada Soup

Ingredients:
1 tablespoon coconut oil
1 pound of boneless skinless chicken breast
1 small diced onion
1 garlic clove, minced
4 cups chicken broth
3 cups water
1 cup masa harina
1 small can red enchilada sauce
2 cups shredded 2% sharp cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin

Garnish:
Diced tomatoes
Sliced green onions
Corn tortilla chips

Instructions:
Heat coconut oil in a stock pot over medium heat, add chicken breast and brown for about 6 minutes on each side.  Set chicken aside.  Add onions and garlic to the stock pot, cook for a few minutes, until onions become translucent.  Add chicken stock.  Bring to a simmer.  In a medium mixing bowl, combine masa harina and 2 cups of water, then add it to the onion and stock mixture.  Add the enchilada sauce, seasonings, additional cup of water to the stock pot.  Dice the chicken breast and add it to the stock pot.  Bring to a simmer, add cheese slowly, one small handful at a time, stir as you add it.  Simmer for 30 minutes.  Garnish soup bowls with tomatoes, green onions, and tortilla chips.

Ole!