I'm not the kind to make New Year's resolutions, but I am the kind to refocus at the start of a new year. This year my refocus had to do with working less and getting more for my efforts. The year is most definitely not over, but I think I've done a good job thus far. My efforts have extended to all areas of my life including the kitchen.
It's been great because I have used this refocusing as an impetus to find great Latin-inspired one pot recipes and share them with you. This week I'm excited to share a chicken enchilada soup recipe with you that will give you the wonderful flavor of enchiladas without all the work.
Read more ¿Que Mas?: 3 Slow cooker enchilada recipes you'll love!
One thing I love about this recipe is that even though you make one batch of soup, each bowl can be customized. You can set out garnishes like lemon, avocado, sour cream, tortilla chips, beans and such and everyone can add whatever they like to their bowl.
Chicken Enchilada Soup
Ingredients
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
Directions
Get the full recipe directions at AllRecipes.com.
Image via kae71463/Flickr
