This is a recipe that has always been a hit with my family. It is one of those soups where you can add vegetables or add a different meat. And the topping choices -- endless! Our favorite thing to do is put a cornbread muffin at the bottom of the bowl, top it with soup, and then go crazy with the toppings!
Ingredients:
- 1 pound of chicken, either cooked and diced/shredded, or rotisserie chicken, diced/shredded
- 1/2 large onion, diced
- 1 tsp garlic, minced
- 1 qt chicken broth
- 2 cups water
- 1 cup masa harina
- 1 cup enchilada sauce
- 2 cups shredded cheese
- 1 tsp salt
Toppings (Optional):
- Tortilla strips (I made some by cutting up corn tortillas, fried them in canola oil, and sprinkle with salt)
- Avocado
- Shredded cheese
- Sour cream
- Corn bread
- Green onions
- Cilantro
Preparation:
- If using raw chicken, cook the chicken in a large pot with some oil.
- Remove chicken and then add the onions and garlic. Cook until onion is translucent.
- Add the broth and while it is warming up, mix the water and masa harina in a separate bowl.
- Add the masa harina and water mix to the pot. Also add the enchilada sauce, shredded cheese, and salt. Lastly, add the chicken into the soup and stir well.
- Simmer for 30-40 minutes, stirring frequently. If the soup is too thick to your liking, you can add more broth to thin it out. You could also add corn, peppers, and/or canned beans.
