Chicken Enchilada Soup II

Name: Chicken Enchilada Soup II
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Mexican
Ingredients: 946 milliliters chicken broth; 1 teaspoon chili powder; 237 milliliters enchilada sauce; 1 clove garlic, minced; 1 teaspoons ground cumin; 237 milliliters masa harina; 118 milliliters diced onion; 454 grams processed cheese, cubed; 1 teaspoon salt; 454 grams boneless, skinless chicken breast halves; 1 Tbsp vegetable oil; 710 milliliters water, divided

Chicken Enchilada Soup II might be just the main course you are searching for. This recipe serves 12. One serving contains 244 calories, 17g of protein, and 15g of fat. A mixture of onion, chicken breast halves, enchilada sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Mexican cuisine. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

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

Ingredients you will need

Chicken Breast

Cooking Oil

Equipment you will use

Pot

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

Ingredients you will need

Garlic

Onion

Equipment you will use

Pot

Pour in chicken broth.

Ingredients you will need

Chicken Broth

In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.

Ingredients you will need

Masa Harina

Water

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Shredded Chicken

Enchilada Sauce

Chili Powder

Masa Harina

Cheese

Garlic

Onion

Cumin

Water

Salt

Equipment

Pot

Whisk

Bowl

Ingredients

Servings:

946milliliters

chicken broth 1teaspoon

chili powder 237milliliters

enchilada sauce 1clove

garlic, minced 1teaspoons

ground cumin 237milliliters

masa harina 118milliliters

diced onion 454grams

processed cheese, cubed 1teaspoon

salt 454grams

boneless, skinless chicken breast halves 1Tbsp

vegetable oil 710milliliters

water, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Burn Cottage Cashburn Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.