Chicken Enchilada Soup

Sometimes I will go for quite a while with my standard "go to" recipes.  Then once in a while I will finally try some new ones.  This is one of those new ones that I think will become a standard.  It was delicious!  I varied a little from what the original recipe called for (no big surprise there...) and am happy with the end result.  So without further delay, Chicken Enchilada Soup:


Makes a lot (6-8 servings)

Ingredients

• 2 TBS Butter
• 1 medium onion, chopped
• 1-2 cloves of garlic, minced
• 3-4 boneless chicken breast
• 1/2 cup chopped green bell pepper
• 4 cups of chicken broth
• 1 cup of Maseca (this is a really fine corn flour…….usually found in the Latin aisle)
• 3 cups of water (divided)
• 1 -10 oz can Red Enchilada Sauce
• 2 cans Great Northern beans
• 16 oz of Velveeta cheese (the block)
• 1 tsp salt (may leave this out... it was pretty salty)
• 1 tsp chili powder
• ½ tsp cumin
• 1 -4oz can chopped green chiles

Garnish (I didn't add all of these, but the recipe suggested it):

• fresh corn tortillas, cut into strips
• sour cream
• tomatoes, chopped (I only added this... but it is necessary in my mind!)
• cilantro, chopped
• limes, cut into wedges

Saute the onions, garlic, and optional bell pepper in a large soup pot.  Add chicken and chicken broth to the pot and cook over medium heat, until chicken is cooked thoroughly.  Remove from heat and place the chicken on cutting board and set aside. Remove bones and gristle from chicken and chop the chicken into bite size pieces.

In a separate bowl, combine Maseca and two cups of water and whisk until smooth.

Place the pot back onto the stove (medium heat) and slowly add the Masa mixture to the pot of broth with a whisk.  Add remaining water, enchilada sauce, cheese (chopped into cubes), spices, and green chiles.  Bring mixture to a boil.

Add the beans and chicken to the pot and reduce heat and simmer for 15-20 minutes, or until thick.

Fry tortilla strips in hot oil and let cool on paper towel.  Serve soup in individual bowls with sour cream, tomatoes, tortilla strips, a spritz of lime, and cilantro on top.