Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons ground cumin (separated)
  • 2 teaspoons garlic powder (separated)
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ¾ teaspoon salt
  • 1 lb. boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • ½ large white onion (diced)
  • 1 4-oz. can green chilis
  • 1 cup red enchilada sauce
  • 6 cups chicken broth
  • 1/2 cup masa harina (+ more if you need it*)
  • 4 oz. cream cheese (softened and cut into cubes)
  • 2 cups shredded cheddar cheese

Instruction

  • First, add 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder into a bowl and mix. 
  • Sprinkle the chicken breasts with the spices. Be sure the chicken breasts are fully coated. 
  • Heat a large pot or dutch oven over medium/high heat. Add olive oil. 
  • When olive oil is fragrant, add the chicken breasts to the pot and brown on both sides for about 1-2 minutes. Remove from the pot. 
  • Add onions and ¼ teaspoon of salt to the pot and sauté for 3-4 minutes. 
  • Next, toss the green chilis with the onion and add the chicken back into the pot. 
  • Pour the chicken broth into the pot and bring to a boil over high heat. 
  • Turn heat to low and simmer the chicken for 5-7 minutes or until fully cooked (when the internal temperature is 165ºF). Remove chicken from the pot and shred the chicken with two forks. Set aside. 
  • Carefully, remove 2 cups of hot broth from the pot using a measuring cup and add the broth to a bowl. 
  • Whisk 1/2 cup of the masa harina into the hot broth. The mixture will thicken very quickly.  
  • Add the thickened broth to the pot and whisk into the onion and broth mixture. 
  • Add the paprika,1 teaspoon cumin, 1 teaspoon garlic, remaining salt, enchilada sauce and shredded chicken to the pot and mix until combined. 
  • Heat the soup over medium heat for 20 minutes, stirring occasionally to make sure that nothing sticks to the bottom of the pot. 
  • After 20 minutes, remove the pot from the heat and add the cream cheese cubes to the soup and stir until it is melted and combined. 
  • Sprinkle the cheddar cheese into the soup and whisk until the cheddar cheese melts. 
  • Serve the soup with tortilla strips and a sprinkle of cheddar cheese.