Enchilada Soup

Yay happy Friday!!!!  I hope you all have exciting things planned for this weekend! Here at my home, we'll be doing a lot resting and hopefully recovering.  It's been a rough 1 1/2 weeks!  We've been bombarded with runny noses, sore throats and coughs!  I thought we were to the end of it and now my little guy has the flu, with the fever and all!  It's times like this I wonder why I even bother sending him to school!  So, the poor little guy is quarantined{with plenty of books and movies} for the next several days!  I cannot let my 8 month old get this!  My wise Mama said you are supposed to "feed a fever".  So that is exactly what I'm going to do!  Hibernate and make some of our favorite foods!  Starting with this soup!  It is so so so good you guys! I was introduced to it by my sis in law Megan, who kindly shared the recipe!  It really does taste like a cheesy chicken enchilada in soup form!  No hassle, easy to make!  Enjoy!

Here is the recipe:
1/2-1 lb cooked chicken(diced or shredded)
1 1/2 teaspoons extra virgin olive oil
1/4 cup diced onion
1/2 clove garlic(minced)
2 cups chicken broth
1/2 cup masa harina
1 1/2 cups water(divided)
1/2 cup enchilada sauce
1 cup shredded cheddar
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon cumin
In a medium sauce pot, saute onion and garlic in oil over medium heat.  Add broth.  In a small bowl, whisk together masa harina and 1 cup water.  Pour into pot over the broth mix.  Add remaining 1/2 cup water, enchilada sauce, cheese, salt, chili powder, cumin and mix thoroughly.  Bring to a boil.  Add chicken and reduce heat to simmer.  Simmer 30-40 minutes stirring occasionally.


Recipe from Megan Lettich Asay
image by Kara