Enchilada chicken soup

JanaBy Jana      

March 23, 2015

Enchilada chicken soup 0 5 0
  • Prep: 15 mins
  • Cook: 50 mins
  • 15 mins

    50 mins

    1 hr 5 mins

  • Yields: 6 bowls


1In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.

2Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.

3In a bowl, whisk together masa harina and half of water until well blended. Pour into pot with remaining water, enchilada sauce, Cheddar, salt, chilli powder and cumin. Bring to a boil.

4Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

5Garnish with more Cheddar cheese and fresh chillies.


400g chicken breast halves

3 tbsp olive oil

1 onion, diced

1 clove garlic, minced

400ml chicken broth

1 cup masa harina

300ml water

1 cup enchilada sauce

shredded Cheddar cheese


chilli powder

ground cumin


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