We travel a LOT! When I'm driving to various destinations, I really don't have much of an appetite (sad I know) so I tend to stick to soup and salad on the road. I love to experiment with soups I've discovered on the road and adapt them to my family's tastes. This one is a winner with everyone!
Enchilada Soup
Adapted from Chili's Copycat Recipe
1 T vegetable oil
2 c diced or shredded cooked chicken
1 onion, chopped
2 cloves garlic, pressed
4 c chicken broth
1 c masa harina
2 c water
1 14.5 oz can crushed tomatoes
1 10 oz can enchilada sauce
1 15 oz can black beans
1 15 1/4 oz can corn
2-3 chipotle peppers in adobo sauce
1 t chili powder
1/2 t cumin
1 t garlic powder
1/2 t thyme, dried
16 oz Velvetta cheese, cubed
handful of fresh chopped cilantro
In Dutch oven, soften onion in oil, add garlic and cook until fragrant. Add chicken broth.
Combine masa harina with water and whisk until blended. Add to Dutch oven.
Add chicken, tomatoes, enchilada sauce, chipotle peppers, and seasonings. Simmer about 30 minutes to allow flavors to develop.
Add cheese and stir until melted. Add cilantro and serve.
Optional garnishes:
Crushed tortilla chips
Shredded cheese
Pico De Gallo
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