Wednesday, October 3, 2012

M.A.D.'s Chicken Enchilada Soup

I have quite the treat for you today!  My Mom's cousin just shared her recipe for Chicken Enchilada Soup with me, and gave me permission to share it with you!  I need to grab a couple of things from the store before I can make it, but I couldn't wait to share it with all of you!  Enjoy! :)  And thanks again to M.A.D.!!

Chicken Enchilada Soup:

1 onion chopped small - or 1 leek chopped small

2 ribs of celery sliced in pieces
2 carrots peeled and sliced in "coins"
Saute in some olive oil until tender.
Add 1 can chicken broth and 1 can water
1 can enchilada sauce 
1 large can (13 oz.) canned chicken (like from Sam's) including broth and broken up
2 t ground cumin
1/2 t thyme crushed or crumbled
Cook for at least 30 minutes.
Mix another 1/2 can water with 1/2 cup masa harina**. Mix until smooth. You might need more water to moisten all the masa. Gradually add all the masa mix to the above simmering mixture. You may need to add more liquid depending on how thick you want the soup.
Cook for at least 15 more minutes.
While hot take off the heat and add 1 C shredded cheddar cheese and stir until blended. Do not return mixture to heat as cheese will curdle.
Serve with tortilla chips.
*Note: We like lots of vegetables with our soup so that amount can vary - or you can add no veggies. Depending on the amount of liquid you add, it makes about 4 bowls of soup. One bowl is plenty for a meal and it keeps in the fridge and re-heats very well. 
**Note:  You can buy a 5 pound bag of it (which is a LOT) and now there is a smaller 2-3 pound bag available. Since I make it often, you can portion it out and put it in ziplock bags in the freezer to keep it fresh. And of course you can put the whole bag in the freezer. It's good for making homemade tamales!

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