¾cupenchilada sauce , about half of a 10-ounce can
½cupfrozen roasted corn
1½tablespoonmasa harina, or corn flour
1tablespoonsour cream, divided
½tablespooncilantro, roughly chopped
grated cheddar cheese, optional
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 oil
1 uncooked chicken breast
salt 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 onion
1/2 tablespoon tomato paste
1 clove garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 pinch cayenne pepper
1/2 can mild green chilies
2 cups chicken broth
3/4 cup enchilada sauce
1/2 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 cream
1/2 tablespoon cilantro
grated cheddar cheese
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.