MEXICAN CHICKEN VEGETABLE SOUP
This recipe is my variation of a recipe I found for Chili's Chicken Enchilada Soup. I particularly like using masa harina, an ingredient with which I had never cooked. When the chicken broth and masa harina thicken, one can add or subtract ingredients at will. I love my version, but you might like more heat or fewer vegetables...
Provided by Ruth Ann Vokac
Categories Chicken Soups
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. In a large soup pan, add olive oil and diced onions, diced peppers and spices. Sauté for 5 minutes.
- 2. In a separate bowl, combine chicken broth and masa harina. Whisk until combined.
- 3. Pour the Masa Harina mixture into the soup pot with vegetables and cook, stirring, until mixture has thickened--about 2-3 minutes
- 4. Add salsa and stewed tomatoes and bring to a low boil.
- 5. Add cheeses and stir until cheese is melted. Turn heat to low.
- 6. Stir in black beans, corn, and finely diced/shredded cooked chicken. Heat for about 10 minutes for all the flavors to blend.
- 7. Serve with sour cream and tortillas strips if desired.
- 8. Note: To get the cooked chicken, I cooked 1 large bone-in, skinned salted chicken breast with 1/2 cup salsa and 1/2 cup chicken broth in a covered skillet on low-med heat for 45 minutes. After it cooled, I took off the meat and diced it.
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