Ingredients
- 1 tablespoon olive oil
- 1 uncooked chicken breast , boneless and skinless
- salt and pepper, to lightly season chicken
- ¼ medium yellow onion, chopped (about 1/2 cup)
- ½ tablespoon tomato paste
- 1 clove garlic, minced
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 pinch cayenne pepper
- ½ can mild green chilies, about 2 ounces
- 2 cups chicken broth
- ¾ cup enchilada sauce , about half of a 10-ounce can
- ½ cup frozen roasted corn
- 1½ tablespoon masa harina, or corn flour
- 1 tablespoon sour cream, divided
- ½ tablespoon cilantro, roughly chopped
- grated cheddar cheese, optional
Instructions
- Add olive oil to a small Dutch oven or soup pot over medium high heat. Lightly season chicken with salt and pepper. Once oil begins to smoke, add chicken and cook through, about 4 minutes on each side.1 tablespoon olive oil1 uncooked chicken breastsalt and pepper
- Add onion to hot pot and cook several minutes, until translucent. Whisk in tomato paste, green chilies, garlic and spices. Cook 1 minute. Add some of the broth to deglaze pot then add remainder of broth and enchilada sauce and bring to a boil. Shred or cube chicken once cool enough then add to soup.1/4 medium yellow onion1/2 tablespoon tomato paste1 clove garlic1/2 teaspoon chili powder1/2 teaspoon ground cumin1 pinch cayenne pepper1/2 can mild green chilies2 cups chicken broth3/4 cup enchilada sauce1/2 cup frozen roasted corn
- Reduce heat and simmer for 20 minutes, stirring occasionally.
Make a slurry
- Take ½ cup of liquid from soup and stir in the masa harina. Whisk until completely combined then slowly pour into pot while stirring until soup thickens.1½ tablespoon masa harina
- Serve with a garnish with a small dollop of sour cream, grated cheddar cheese and a good pinch of chopped cilantro.1 tablespoon sour cream1/2 tablespoon cilantrograted cheddar cheese
RECIPE NOTES
Prefer dark meat? Use two small chicken thighs with skin in bone in place of chicken breast. Cook about 5 minutes on each side. Remove and discard skin and and de-bone. Cube or shred and add right away to pot to finish cooking in soup. Using chicken thighs will also enhance flavor.
MY NOTES
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