Chicken Enchilada Soup

One of our favorites around here is chicken enchilada soup.  In fact, on a good day, everyone eats it without complaining.  I'm finally losing the battle with the guck just about everyone else in the house had, so I'm feeling like I need soup.  The great thing is this is one of our freezer meals too!  For me that means, take it out of the freezer, thaw, heat and dinner was ready.  It doesn't get better than that!

1 Tbs oil

1 lb chicken breast

1/2 onion, diced

1 clove garlic, pressed

5 c water

5 tsp chicken bouillon

1 c Masa Harina (corn tortilla flour)

1 c enchilada sauce

16 oz Velveeta cheese, cubed

1 tsp salt

2 tsp chili powder

2 tsp cumin

Heat oil in large pot over medium heat. Add chicken, brown 4-5 minutes per side and set aside. Add onions and garlic, sauté about 2 minutes.

Add water and bouillon, heat until bouillon is dissolved.

In a small bowl combine Masa Harina with 2 c water and whisk until well blended.  Add to pot with onions, garlic and broth.

Add enchilada sauce, cheese and spices and bring to boil.  Stir regularly to keep cheese and enchilada sauce from sinking to bottom and burning.

Shred chicken and add to pot.

Simmer 30-40 minutes or until thickened stirring frequently..

If you prefer a thinner soup, add water to desired consistency.

Serve with shredded cheese, salsa and tortilla strips.

 This is also one of my favorite freezer meals.  When making this for the freezer I cut the water down to 4 cups and double the recipe for two freezer meals.  Cool the soup completely. Place a gallon size ziploc freezer bag in a pitcher with the opening of the bag folded over the top of the pitcher.  (This helps you not to pour the soup on the floor or counter.)  When the bag is full seal it, removing as much of the air as possible.  Repeat with second bag and lay flat in the freezer.

On cooking day: Thaw and add 1 cup of water. Simmer on stove top until heated through, usually around 20 minutes. Serve with shredded cheese, crumbled chips and salsa.