Tuesday, January 18, 2011

Chicken Enchilada Soup


This is one of my family's all time favorite soups.  It's been winter staple in our house for at least the last 10 years.  It is so thick and creamy that it can almost pass for a chip dip rather than a soup.  In fact, if you decrease the amount of water in the recipe I think it would make an awesome chip dip.  I'm going to have to remember that during Superbowl week.  Anyway, this can be spicy or mild depending on how spicy the enchilada sauce is.  If you've never use corn flour before, don't worry, its easy to find.  I get it in the Latin food aisle at my local Wally World.  So head to the store and get cookin'!  You'll love this recipe!

Chicken Enchilada Soup
Serves 12-15

1 1/2 Tbs. vegetable oil
1 1/2 lbs. diced chicken
1/2 cup chopped onion
2 cloves minced garlic
6 cups chicken broth
1 1/2 cups Masa corn flour
3 cups water
20 oz. red enchilada sauce
1 1/2 lb. Velveeta cheese
1 1/2 tsp. salt
3/4 tsp. cumin
1 1/2 tsp. chili powder

In skillet, brown the chicken in oil, remove and set aside.  In the same skillet, cook the onion and garlic  until onion is tender and chicken is cooked through.  In a large dutch oven, combing the broth, flour and water.  Whisk well.  Add the onion and garlic.  Stir.  Add the remaining ingredients except the chicken.  Bring to a boil.  Boil several minutes, stirring constantly.  Add the chicken, reduce heat and simmer for 30 minutes.  Garnish with shredded cheese, salsa, olives, guacamole and corn chips.

Source:  My friend Michelle E.

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