Chicken Enchilada Soup via Soup Swap 2011Jennifer Savor the Thyme
Last Friday night I attended my first Soup Swap. I knew I needed to make 5 quarts of soup, bring a finger food and some non-perishable food items to donate. I also knew I would be attending with close friends and meeting new people so this was one heck of a win-win situation.
So far, I have only eaten 1 of the 5 soups I came home with and it is a winner! Without further ado, Chicken Enchilada Soup….
Chicken Enchilada Soup
1 tablespoon olive oil
1 lb. boneless, skinless chicken breast halves
1/2 cup diced onion
1 clove garlic, minced
2 cans (14.5 oz each) chicken broth
1/4 cup masa harina (fine corn meal)
1/2 cup water
1 cup enchilada sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon oregano flakes
1 can black beans, washed and drained
1 can (4oz) green chilies, chopped
1 can white hominy, washed and drained, optional
1 can sweet yellow corn, washed and drained
1 can (28oz) crushed tomatoes
1 teaspoon cayenne pepper sauce (like Frank’s)
1. Heat oil in large pot over medium heat and brown chicken breasts. Shred or cube and set aside.
2. To the pot, add onions and garlic; saute for 2 minutes or until onions are translucent. Pour in chicken broth.
3. In small bowl, combine/whisk masa harina with water. Add masa harina mixture to the onions, garlic and broth. Add everything else (except chicken) and bring to boil.
4. Finally, add chicken and reduce heat to low. Simmer for 30-40 minutes or until thickened. Add more water as needed. Serve with garnish (lime, cilantro, grated cheese, crumbled tortillas, sour cream) and cornbread.
More about the Soup Swap 2011