Chicken Enchilada Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. PREP: (Optional) If you want rice for your bowls, start cooking it now.

Step 2

2. THE BLOOM: In a large stockpot, heat the 2 tablespoons of olive oil. Add the 6 chopped chicken breasts and the onion. Once the chicken starts to brown, stir in the garlic, cumin, and chili powder. Sauté for 2 minutes to bloom the spices.

Step 3

3. THE SLURRY: While the chicken is browning, whisk 2 cups water and 2 cups masa harina in a separate bowl until 100% smooth.

Step 4

4. INCORPORATION: Pour a splash of broth into the pot to deglaze the bottom. Add the rest of the broth, all four cans of enchilada sauce, the milk, and both cans of green chilies.

Step 5

5. THE FINAL ADD: Immediately whisk in the prepared masa slurry as the final addition. Use a heavy-duty whisk to ensure it integrates fully before the heat builds.

Step 6

6. SIMMER: Bring to a low simmer and cook for 45 minutes. Stir occasionally to prevent the thickened base from sticking to the bottom.

Step 7

7. SEASON: Taste for salt (add sparingly as the sauces and chips are salty).

Step 8

8. FINISH: Serve hot topped with Monterey Jack cheese. Serve over cooked rice for Joe, and with an aggressive amount of corn chips for everyone else.