This recipe is perfect for cold weather, you can freeze it and reheat whenever you like and it still has that same delicious taste.
Chicken Enchilada Soup
1/2 C. Olive oil
1/4 C. Chicken broth (low sodium)
3 C. diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 cloves of Garlic
1/2 tsp. Cayenne pepper
1 1/2 C. Masa Harina or Almond flour
1 tablespoon of cilantro
4 qt. Water (divided)
2 C. crushed Tomatoes (organic low sodium)
1/2 lb. processed Almond cheese, cut in small cube ( you can find this at whole foods, trader Joes, or local natural market)
3 lb. cooked, cubed chicken
1 avocado sliced (optional)
Directions:
In large pot, place oil, chicken base, onion and spices.
Sauté until onions are soft and clear, about 5 minutes.
In another container, combine Masa Harina or Almond Flour with 1 quart water.
Stir until all lumps dissolve.
Add to sautéed onions and bring to boil.
Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. .
Add remaining 3 quarts water to pot.
Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts.
Add chicken; heat through.
Top with sliced avocado and or jalapenos and salsa.
The kids also love topping it with sliced corn tortilla chips
Makes 1 1/2 gallons
Enjoy!
Fit Chic