Inspired by the Atlanta Bread Company’s soup that we ate at the Atlanta airport over the holidays.
Servings: 4
Ingredients
- 1 lb boneless, skinless chicken breast halves
- 2 Tbsp olive oil
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 4 cups chicken broth
- 1 cup masa harina
- 3 cups water, divided
- 1 cup enchilada sauce
- 2 cups shredded Mexican cheese blend
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp ground cumin
- splash of hot sauce, to your liking
- 1 can black beans
Directions
- In a skillet, cook chicken breasts in olive oil on medium heat. Remove from skillet and set aside.
- Add onions and garlic to the skillet, and sauté 3-5 minutes. Remove from heat and set aside.
- In a bowl, whisk together masa harina and 1 cup water until well blended. Pour into a pot over medium heat with remaining 1/2 cup water, chicken broth, enchilada sauce, cheese, salt, chili powder, cumin, and hot sauce. Bring to a boil.
- Shred cooked chicken and add it to the pot, along with the onions and garlic. Reduce heat and simmer 20 minutes. Add black beans and simmer an additional ~20 minutes until thickened.
- Serve with warm tortillas.
*edited 11/15/10
When do you add the chicken stock?
Thanks!
Oh, thanks for the catch, Bob! The recipe directions have been corrected. Add the chicken stock with the water, enchilada sauce, cheese, and spices. Enjoy!
What do you do with the garlic? Cook it with the chicken? What about the onions; when are they suppose to be added to the mix or are they too suppose to be cooked with chicken as well? And if you are cooking the chicken in extra virgin olive oil; what is the 1 1/2 teaspoon of oil for? I think that you should have caught these misses after the chicken broth query. By the way where is the corrected recipe located at?
Thanks, Richard! I’ve made the appropriate updates to the recipe and also converted it to a larger serving size.
The soup is unbelievable. I highly recommend it. I didn’t buy the chicken broth ready I made it from scratch, and it is delicious. Emily thank you for this amazing recipe.
Im going to try to make this tonight. I love the Atlanta Bread Company Baja Chicken Enchilada soup!! The only one near me closed and the next closest is 2 hours away!!
Quick question though… The ingredients mention 3 cups of water but the directions only mention 1 and 1/2 cups. I’m thinking that when the ingredients were doubled the amount in the receipt wasn’t…
Let me know.
Thx!