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Melissa Hart

Chicken Enchilada Soup

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 2 garlic cloves minced
  • 2 tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 3 tbsp masa harina
  • 6 cups low-sodium chicken broth
  • 1 1/4 lbs boneless skinless chicken breast cut into 1-inch pieces
  • 3/4 tsp fine salt
  • 1/2 cup whole milk
  • 4 oz medium cheddar cheese grated
  • 1 tbsp fresh lime juice

Method
 

  1. Heat oil in large soup pot; cook onion 5 minutes. Add garlic, tomato paste, chili powder, and cumin; stir 1 minute.
  2. Sprinkle in masa harina; stir 30 seconds. Gradually whisk in broth until smooth.
  3. Add chicken and salt; gently simmer 15 to 18 minutes, stirring occasionally, until chicken 165°F and broth lightly thickened.
  4. Lower heat; add milk. Remove from heat; stir in cheddar by handfuls until melted.
  5. Add lime juice; serve without returning soup to hard boil.