Page 34 - Indulgence

Chicken Enchilada Soup

This soup is my favorite “comfort” – “get well soon” chicken soup. Its velvet taste and
texture could be matched with any lightly dry white or red wine.

Consider pairing with a white wine made from Gewurztraminer, Pinot Grigio, or
Chardonnay grapes. For reds, a wine made from Gamay, Pinot Noir, Sangiovese, Merlot,
Malbec, Grenache, or Cabernet Franc grapes.

1 tablespoon vegetable oil
1/2 lb. of boneless, skinless chicken breast fillets (approx. 2

fillets)
1 small yellow onion, chopped (approx. 1 cup)
2 cloves garlic, minced
1 14 1/2 oz. can Swanson 99% Fat Free Chicken Broth

1/2 cup masa harina
1 1/2 cups water
1/2 cup enchilada sauce

8 oz. Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

1-3 chipotle peppers, chopped finely (to taste)

Garnish: shredded cheddar cheese and crumbled corn tortilla
chips

Add oil to a large pot over medium heat. Add chicken breasts to pot and
brown for 4-5 minutes per side. Set chicken aside.

Add onions and garlic to pot and sauté over medium heat for about 2
minutes, or until onions begin to become translucent. Add chicken broth.

Combine masa harina with 1 cup of water in a medium bowl and whisk until
blended. Add masa mixture to pot with onions, garlic and broth. Add
remaining water, enchilada sauce, cheese and spices to pot and bring
mixture to a boil.

Shred the chicken into small, bite-size pieces and add to the pot. Reduce
heat and simmer soup for 30-40 minutes or until thick. Serve soup in cups
or bowls, and garnish with shredded cheddar cheese and crumbled corn
tortilla chips.

Yield: SERVES 4