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Old 04-05-2009, 04:30 AM
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Chicken Enchilada Soup

This recipe was originally posted in What's for Dinner March 2009 by ajrsmom!

CHICKEN ENCHILADA SOUP

1 TBSP oil
1/2 rotisserie chicken, shredded
1/2 cup diced onion
1 TBSP minced garlic
4 C chicken broth
1 C Masa Harina
1 1/2 C hot water
1 can of Rotel tomatoes
1 1/2 C water
1 small can enchilada sauce
2 C. Velveeta cheese. cubed
2 TSP cumin

Top with: corn tortilla chips

Saute diced onion and garlic together until onion is opaque. Stir in chicken broth. Turn heat to medium/low and continue cooking while you are preparing the rest of the recipe.

In a large bowl, stir together the masa harina (found near flour in store) and 1 1/2 C. hot water until smooth and no lumps remain. Stir this mixture into the pot with the onion, garlic and chicken broth. Add Rotel tomatoes.

Stir in remaining 1 1/2 C. water, enchilada sauce, Velveeta and cumin. Add shredded chicken and bring soup to a boil. Reduce heat and cook 40 minutes or until desired thickness. Stir frequently to avoid scorching.

Serve in bowls and top with corn tortilla chips.

The soup was a big hit with my whole family. I have to warn you, though, it IS spicy. If you do not want it to be spicy, simply add plain, chopped tomatoes in place of the Rotel tomatoes. Don't leave out the corn tortilla chips. The crunchy chips really add a nice texture to the soup when they are crushed up and stirred in. Enjoy!

To read more about it and to see picture of it, click on this link to my blog:

http://tamiskitchentabletalk.blogspo...ime-drops.html
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Old 04-05-2009, 04:39 AM
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This recipe has won a Blue Ribbon! This was a really delicious soup. The crushed tortilla chips add a little extra something--don't skip them.

I found Masa Harina in the regular flour section, labeled "Maseca." It is sold in a 5-pound bag.

We tried it with regular tomatoes instead of the Rotel.
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