Chicken enchilada soup

Name: Chicken enchilada soup
Prep time: 35 min
Total time: 35 min
Yield: 6 people
Cuisine: Mexican
Ingredients: 500 g Chicken breasts; 2 tbsp Sunflower or olive oil; 1, chopped Onion; 2 cloves, chopped Garlic; 1 litre Chicken broth; 500 ml Enchilada sauce; 400 g Chopped tomatoes; 250 g Corn; 1 small can Green chilies; 150 g, grated Cheddar; 2 tbsp Masa harina or corn flour; 1 tsp Ground cumin; 1 tsp Chili powder; a handful Fresh coriander

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Chicken enchilada soup has the smoky, comforting flavour of a tray of enchiladas, but in spoonable form. Shredded chicken, corn, tomatoes and enchilada sauce turn it into a bold, warming meal soup.

Serves: 6 people

Preparation time: 35 min

Ingredients

Chicken breasts – 500 g
Sunflower or olive oil – 2 tbsp
Onion – 1, chopped
Garlic – 2 cloves, chopped
Chicken broth – 1 litre
Enchilada sauce – 500 ml
Chopped tomatoes – 400 g
Corn – 250 g
Green chilies – 1 small can
Cheddar – 150 g, grated
Masa harina or corn flour – 2 tbsp
Ground cumin – 1 tsp
Chili powder – 1 tsp
Fresh coriander – a handful

Method

step 1
Brown the chicken in a little oil, then take it out of the pot and keep it aside.
step 2
Cook the onion and garlic in the same pot, then pour in the broth and enchilada sauce.
step 3
Whisk the masa harina with a little cold water and stir it into the soup along with the tomatoes, corn, chilies, cumin and chili powder.
step 4
Return the chicken to the pot and simmer until it is fully cooked, then shred it into the soup.
step 5
Finish with grated cheddar and coriander and serve the soup hot.