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Cheesy Chicken Enchilada Soup
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Ingredients
- 1/4 cup vegetable oil
- 1 1/2 cups onion, diced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 cup Masa Harina (found in the Mexican isle of your grocery store)
- 8 cups chicken broth
- 1 cup of canned crushed tomatoes
- 1 (15oz) can RED enchilada sauce
- 8oz Velveeta cheese, cubed
- 3 cups chicken, shredded (I buy a rotisserie chicken from the deli and pull the chicken off the bones)
Toppings
- Tortilla strips
- Sour cream
Instructions
Heat a LARGE (12 quart preferably) pot over medium high heat and add the vegetable oil. Once hot, add the onions and spices and saute until onions are soft and translucent, about 5 minutes.
- In a separate bowl combine the Masa harina with 4 cups of chicken broth and whisk until combined. Pour mixture into the large pot, and stir constantly, cooking, for 2-3 minutes. Mixture will become thick.
- Pour in the remaining chicken broth, enchilada sauce and crushed tomatoes, stir and bring to a boil. nextpage
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