Chicken Enchilada Soup

Ingredients:

1-tablespoon Vegetable oil

Chicken Chili

1-pound Chicken breast filets

1-cup Onion, finely chopped

8-ounces Green chilies or chipotle peppers, chopped

16-ounces Chicken broth

1-cup Masa harina

3-cups Water

1-cup Enchilada sauce

16-ounces Velveeta® cheese

1-teaspoon Salt

1-teaspoon Garlic powder

1-teaspoon Chili powder

1-cup Cheddar cheese, shredded

3-cups Tortilla chips, crumbled

1-cup Sour cream

Instructions:

Add 1 tablespoon of oil to large pot over medium heat. Brown chicken 5 minutes per side and set aside. Add onions and peppers; sauté over medium heat for about 2 minutes. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and mix until blended. Add masa mixture to pot with onions and broth. Add remaining water, enchilada sauce, Velveeta® cheese and spices to pot; bring to boil. Shred or cut the chicken into small pieces and add to pot. Reduce heat; simmer for 30 to 40 minutes.

Serve soup and garnish with shredded cheddar cheese, crumbled tortilla chips and sour cream.

Serves 6

Note: To make it really spicy just add 1 to 2 teaspoons of crushed red pepper.

Find this recipe and many more at Cristie's Cookin. Want a new and exciting spice that you can't find in any of the stores? Check out Cristie's spices, Bling It, Zing It, and Ring It. Be sure to submit your favorite recipe to win a free "Gotcha Covered" apron.

Chicken Enchilada Soup

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

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