The "Whole Enchilada" Chicken Soup

1. 1

   In a medium sauce pan heat 1 tsp of cooking oil, sautee garlic and onion until tender and translucent.

2. 2

   Turn heat to low and shred chicken meat into vegetable mixture, stir until combined and heated.

3. 3

   Set aside.

4. 4

   Pour enchilada sauce into a small mixing bowl and add Masa Harina, stir with a whisk until there are no lumps and mixture is smooth.

5. 5

   Heat chicken broth in a large pot and add 1 1/2 cups of Masa Harina/Enchilada mixture to broth.

6. 6

   Stir with a whisk.

7. 7

   Continue to heat and add cumin, chili powder and tomato or tomato and green chili combo.

8. 8

   Bring to a slow boil and reduce heat, add chicken/onion/garlic mixture.

9. 9

   Simmer for 20-30 minutes.

10. 10

    Serve with toppings, may add a dollop of sour cream and then sprinkle on toppings of your choice.

11. 11

    Tortilla Strip option: While soup is simmering cut corn tortillas into small strips.

12. 12

    Brush with remaining cooking oil and cook at 350F for 5-8 minutes until very lightly brown and crisp.

* Per serving · 4 servings · Values may vary.