Ingredients:
• 2 teaspoons ground cumin, separated
• 2 teaspoons garlic powder, separated
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 2 pounds boneless skinless chicken breasts
• 2 tablespoon oil
• ½ large white onion, diced
• 1( 4-oz.) can green chilis
• 1 cup red enchilada sauce
• 6 cups chicken broth
• 3/4 cup masa harina
• 4 oz. cream cheese, softened and cut into cubes
• 8 oz shredded cheddar cheese
Directions:
• Add 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder into a bowl and mix.
• Sprinkle the chicken breasts with the spices. Be sure the chicken breasts are fully coated.
• Heat a large pot or Dutch oven over medium/high heat. Add oil.
• When oil is fragrant, add the chicken breasts to the pot and brown on both sides for about 1-2 minutes. • Remove from the pot.
• Add onions and ¼ teaspoon of salt to the pot and sauté for 3-4 minutes.
• Toss the green chilis with the onion and add the chicken back into the pot.
• Pour the chicken broth into the pot and bring to a boil over high heat.
• Turn heat to low and simmer the chicken for 7-10 minutes covered with lid. Remove chicken from the pot and shred the chicken with two forks. Set aside.
• Carefully, remove 3 cups of hot broth from the pot using a measuring cup and add the broth to a bowl.
• Whisk the masa harina into the hot broth. The mixture will thicken very quickly.
• Add the thickened broth to the pot and whisk into the onion and broth mixture.
• Add the paprika,1 teaspoon cumin, 1 teaspoon garlic, enchilada sauce and shredded chicken to the pot and mix until combined.
• Heat the soup over medium heat for 20 minutes, stirring occasionally to make sure that nothing sticks to the bottom of the pot.
• After 20 minutes, remove the pot from the heat and add the cream cheese cubes to the soup and stir until it is melted and combined.
• Sprinkle the cheddar cheese into the soup and whisk until the cheddar cheese melts.
• Serve the soup with tortilla strips and a sprinkle of cheddar cheese.
