Wonderful Enchilada Soup for a cold January day!
Serves 8
Ingredients:
1-pound boneless chicken breast halves, 1-tablespoon oil, 1-quart chicken broth, 1-cup masa harina, 3- cups water, 1- cup enchilada sauce, 2- cups shredded cheddar cheese, 1-teaspoon salt, 1- teaspoon chili powder, 1/2- teaspoon ground cumin
Directions:
Cook the chicken in oil until well browned. While cooking, mix 3 cups of water and 1-cup masa harina until blended. After cooking through, cut up or shred chicken.
Together in large cooking pot, mix: Chicken, chicken broth, water and masa harina mixture, enchilada sauce, cheddar cheese, salt, chili powder and cumin. Bring to a boil, reduce heat and simmer for 40 minutes or until thickened.
Top with:
Corn chips, sour cream, green onions and cilantro.
Enjoy!
Through Jesus, therefore, let us continually offer to God a sacrifice of praise-the fruit of lips that confess His name. -Hebrews13:15
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Stephanie Shott is the founder of The M.O.M. Initiative, a ministry devoted to making mentoring intentionally missional. She is an author and a popular speaker who helps women live full, fearless and faithful lives. To invite Stephanie to speak at your next event, visit her website at www.stephanieshott.com. To find out more about The M.O.M. Initiative or to begin a M.O.M. Mentor Group, visit www.themominitiative.com.
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