Chicken Enchilada Soup II

This hearty soup won’t leave you hungry! Chicken broth hosts enchilada sauce, processed cheese, onion and garlic for this soup version of a Mexican inspired favorite. Garnish with shredded cheese and crumbled tortilla chips, if desired.

Step: 1

Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.

Step: 2

To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.

Step: 3

In a medium bowl combine

Step: 4

with 2 cups of water and whisk until well blended.

Step: 5

To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes, or until thickened.

Per Serving: 242 calories; protein 16.9g; carbohydrates 11.8g; fat 14.2g; cholesterol 59.8mg; sodium 703.1mg.

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