KOKOPELLI'S Chicken Enchilada Soup

The fantastic recipe is from a restaurant called Kokopelli that is right by our house, and it's one of my mom's new favorites. It's nice and mild, so it's a good family dish. My girls love it with sour cream and cheddar on top and a side of tortilla chips. Those that like to live on the spicier side can add enchilada sauce (like I did) or pico. The recipe is as follows,

(from the Kansas City Originals website)

CHICKEN ENCHILADA SOUPPosted: 4/1/2009

INGREDIENTS:

Makes 6 servings

½ tablespoon vegetable oil

½ pound of chicken (approximately three fillets)

¼ cup diced onions

½ clove garlic, pressed

2 cups chicken broth

½ cup masa harina

1½ cups water

½ cup enchilada sauce

8 ounces Velveeta

½ teaspoon salt

½ teaspoon chile powder

¼ teaspoon cumin

INSTRUCTIONS:

Add oil to large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 1 cup of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred chicken into small, bite-sized pieces and add to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips ad pico de gallo.

Cook Time: 50 minutes

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