1 lb. skinless boneless chicken 2 T. Extra Virgil Olive Oil 1 whole sweet onion 3 cloves garlic (microplanned) 2 qt. chicken stock 1.5 cups masa harina 3 cups water divided 2 c. enchilada sauce 2 c. shredded cheddar cheese 2 t. chili powder 1 t. ground cumin
DIRECTIONS: First off for convenience I use a store made rotisserie chicken for my soup. If you want to go completely homemade, use 4 chicken breasts and bake them in oven until done. Let cool and then cut into bite sized pieces.
In your stock pot, cook onion in olive oil for a few minutes add, garlic until fragrant, (about 1-2 minutes on medium) do not burn garlic or it will be bitter and you will have to start over. Add chicken stock. In a bowl whisk together masa harina and 2.5 cups water until it becomes thick and is well blended. Pour masa mixture into pot with additional water, enchilada sauce, chili powder, and cumin and chicken. (I am using the rotisserie chicken so I just shred it and drop in stock) Bring to boil. At this stage I drop the temperature to low and cook for however long necessary. You can make it all afternoon or crank the heat up and eat within 30-40 minutes. If you are cooking for a long time, do not add cheese until closer to eating time. If you are eating within a relatively short amount of time (30-40 minutes) add cheese now. When ready to serve, garnish with shredded jack cheese, sour cream, chives and homemade tortilla strips (see recipe below).
Tortilla Strips 4 Corn Tortillas 1 c. Vegetable Oil Salt
DIRECTIONS: Add oil to small fry pan and heat on medium high. While waiting for oil to heat up cut tortillas into strips. Line your counter with 3 layers of paper towel to drain tortilla strips on when finished. When oil is hot add 8-10 tortilla strips at a time to oil and fry for 3-5 minutes. Set on paper towel and add salt.
Chicken pulled off a rotisserie chicken
Onion and garlic in olive oil
Corn tortilla strips before frying
Corn tortilla strips frying
Cheese added into soup
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