Tag Archives: Enchilada

Chicken Enchilada Soup – As Heard on WROK

People often ask, what’s WROK.  I’m so glad you asked.  It’s a talk radio station in Rockford, Illinois.  I call in every Saturday at 8:45 MST to give listeners one of my favorite recipes.  To stream this broadcast, go to http://www.1440wrok.com/index.php and hit the “Listen Live” link.  You can even call in with a question.  Here’s this week’s recipe…

Chicken Enchilada Soup

Makes 6 servings
Active Prep Time: 30 minutes  Simmer Time: 30 minutes

“This is the MOST amazing soup.  I took a vote from a few friends about how common corn flour (masa harina) is.  I found it easily and everyone I talked to agreed it could be found in almost any grocery store.  I know Super Walmart has it.”

1 tablespoon olive oil
3 boneless, skinless chicken breasts
1/2 onion – finely chopped
2 14 1/2-ounce cans chicken broth
1 10-ounce can green enchilada sauce
1 10-ounce can red enchilada sauce
1/2 cup milk
1 teaspoon cumin
2 teaspoons chili powder
1/2 teaspoon salt
1 4-ounce can mild green chilies
1 cup masa harina (corn flour – found in the ethnic aisle)
1 cup water
2 cups shredded Monterey Jack cheese

1)  Chop chicken breasts into bite size pieces.  In a large soup pot, heat 1 T of olive oil.  Cook chicken and onion.

2)  Add all remaining ingredients through green chilies.

3)  In a small bowl, combine water and masa harina.  It will make a thick paste.  Add to soup and stir to combine.  Simmer for 30 minutes.

4)  Serve with cheese.

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