Chicken Enchilada Soup

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Anonymous “reader’s recipe.”

Ingredients:

  • 1/2 c. vegetable oil
  • 1/4 c. chicken bouillon
  • 3 c. onions, chopped
  • 1-2 T. cumin
  • 1-2 T. chili powder
  • 1-2 T. garlic powder
  • 2 heaping tsp. red pepper
  • 2 c. Masa (harina)
  • 4 qt. water
  • 3 c. tomatoes, chopped
  • 1 (16 oz.) package American cheese, cubed
  • 3 c. cubed (or shredded) cooked chicken
  • Tortilla Chips, crushed (opt.)

Directions:

  1. In large pot, mix oil, chicken bouillon, onion, and spices. 
  2. Saute onions 5 minutes. 
  3. In medium bowl stir Masa and 1 quart water until lumps dissolve.  (This will remove any raw Masa taste. If it doesn’t, add more spices to taste after the soup has simmered for awhile.) 
  4. Add remaining 3 quarts water, chicken, and tomatoes; bring to a boil. 
  5. Simmer at least 1/2 hr.  Add cheese stirring until cheese melts. 
  6. Serve with crushed tortilla chips. 

Variations: 

1. Omit chicken 
2. Use 8-10 slices American cheese and 8-10 slices Pepper Jack cheese 
3.  Use other types of pasteurized cheeses.

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