I love to eat warm hearty soups in the winter.  Texas winters aren’t exactly frigid but this soup always warms me up.  It is nice and spicy and has a great texture.  This year we were lucky enough to get some serious snow so I was inspired to make this yummy soup.  

Can you believe the snow!!  We don’t get a white Christmas often so we made sure to take tons of pictures this year.  This picture was taken at my parents house on Christmas Eve.  We were snowed in!!  It was so much fun to have all 13 of us together on Christmas morning!

Ingredients:

1 lbs chicken breast

1/2 of an onion

2 garlic cloves

4 cups chicken or veggie stock

1 cup Masa Harina (you should be able to find this at your local grocery store or check out Central Market where you can just buy 1 cup instead of the whole bag!)

3 cups Water

1 -10 oz can of Enchilada sauce

16 oz Velveeta Cheese

2 tsp. Chili Powder

1 tsp Cumin

1 -8 oz can diced tomato’s

1-8 oz can corn (or frozen)

3 Tbs. Olive Oil

Heat about 2 tbs of oil in a pan.  Add the chicken once the pan is hot and cook each piece thoroughly.  Make sure you season your chicken with a little salt and pepper while it is cooking.  Once the chicken is done let it cool enough to touch and then chop it into small 1/2″ chunks. 

Heat 1 more tablesppon of olive oil in an 8 quart pot.   Dice your onion and garlic and begin to saute them in the pot.  Once the onions are translucent set your heat to medium and add the Chili Powder, Cumin and salt.  Stir until the onions are coated and then quickly add the chicken broth and the Enchilada Sauce. 

Dice up the Velveeta into 2″ cubes and slowly add the cubes to the broth mixture.  Let the cubes melt before adding more.  Once all of the cheese has melted add in the corn, tomatoes and water.

Slowly add the Masa Harina Flour stirring constantly to make sure the flour is fully blended.  Make sure you break up any clumps of the flour as you add it in.  This should make the soup thicken right up.  I like to add it in slowly so that the soup is not too thick.  You can add more or less depending on the consistency you prefer.  Masa has good flavor so adding more will not make this soup too bland.  Allow the soup to simmer stirring occasionally for about 20 to 25 minutes until the soup is thick and nicely blended. 

Tips** Make sure you stir this dish constantly so that the cheese does not burn on the bottom of the pot.  Don’t be afraid to reduce your heat.  The longer this soup can simmer the better the flavors are.   You can also freeze this soup to eat another night.

Quick tip* Buy a southwest style rotisserie chicken and shred the chicken adding this into the soup instead of cooking your own.  The meat will have a great flavor and this will save you some time!

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