Enchilada Soup

Yummmmmmmy! My whole family loved this. Hope was signing for more before I could even get the spoon out of her mouth.

The recipe came from my friend Christa, who is an amazing cook, cookie decorator and my source for crafty stuff. In fact, check out her blog to order cookies here and check out her etsy store, gift chick, here.

Here is the soup (and the extra comments are Christa's, not mine). Enjoy!

Chicken Enchilada Soup
Ingredients
• 1 pound skinless, boneless chicken breast halves (*I used 3)
• 1 tablespoon vegetable oil
• 1/2 cup diced onion (* I used an entire onion)
• 1 clove garlic, minced (*I used 3)
• 1 quart chicken broth (*one box)
• 1 cup masa harina (*check mexican food section of store or by the flour)
• 3 cups water, divided
• 1 cup enchilada sauce (*I used whole can)
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• TOPPING Suggestions: cheddar cheese, tortilla chips, sour cream & Cilantro – I had none :( but I did add green onion. I also used a pizza cutter to cut thin strips of corn tortillas and fried them for my crunchy topping.. I HIGHLY recommend it!

Directions (*with Christa's added two cents)
1. In a large pot (*big enough to cook the entire soup in)over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside (*to cool so you can shred it later).
2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot then add remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.