Chicken Enchilada soup

I’m not very fond of this soup but I’m posting it for a certain young man who eats pots and pots of it.

Chicken stock can be made by using chicken stock cubes dissolved in water.

Ingredients:

2 tbs olive oil

½ medium brown onion chopped

200 gms boneless chicken breast

1 small clove garlic crushed

3 cups chicken stock

½ can enchilada sauce (mild or medium)

2 cups water

½ cup maize flour or masa harina

8 oz 2% Velveeta cheese

1 tsp chilli powder

½ tsp cumin

Salt

Topping:

Tortilla chips

Pico de gallo

Directions:

In the soup pot sauté chicken breasts in oil for a few minutes on each side till browned and almost cooked, remove and keep aside, sauté onion in the same oil till translucent and add garlic and stir till fragrant.

Add chicken stock and chicken cut up into bite size pieces and simmer.

Mix maize flour in a cup of water making sure it is lump free and add to the pot stirring all the time, cook for a few minutes , soup will thicken slightly, if soup is too thick add more water gradually.

Add sauce, spices and cheese cut up into chunks and stir in till dissolved, cook soup on low heat for 20 minutes or so till thickened, stirring often to prevent soup from burning at the bottom of the pot. Soup will thicken further as it cools. Check the taste and add salt if needed.

Serve with chips and Pico de gallo. 6 servings.