Chipotle Chicken Enchilada Chowder

Name: Chipotle Chicken Enchilada Chowder
Ingredients: 1 tablespoon olive oil; 3 cups cooked chicken, shredded into small pieces; 1 onion, chopped; 2 stalks celery, chopped; 1 garlic clove, minced; 1 quart chicken broth; 1 cup masa harina; 3 cups water; 1 cup red enchilada sauce; 1 lb sharp white cheddar cheese, grated; 1 teaspoon salt; 1 teaspoon chili powder; 1 teaspoon ground cumin; 12 teaspoon dried oregano leaves, crumbled; 4 ounces canned green chilies; 3 medium red potatoes, chopped; 1 bunch green onion, thinly sliced; 1 canned chipotle chile (or more to taste); 12 cup fresh cilantro leaves, chopped; sour cream (optional)

20 ingredients

9 steps

Ingredients

1 tablespoon olive oil
3 cups cooked chicken, shredded into small pieces
1 onion, chopped
2 stalks celery, chopped
1 garlic clove, minced
1 quart chicken broth
1 cup masa harina
3 cups water
1 cup red enchilada sauce
1 lb sharp white cheddar cheese, grated
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
12 teaspoon dried oregano leaves, crumbled
4 ounces canned green chilies
3 medium red potatoes, chopped
1 bunch green onion, thinly sliced
1 canned chipotle chile (or more to taste)
12 cup fresh cilantro leaves, chopped
sour cream (optional)

Directions

1

In a large soup pot, add olive oil, onion,celery, and garlic; saute about 2 minutes.
2

Add chicken broth to pot, and stir.
3

In a bowl whisk masa harina and 2 cups of water, and mix until well blended.
4

Add masa mixture to the soup pot.
5

Add remaining cup of water, enchilada sauce, cheese, spices, green onions, green chiles and the chipotle chile, and bring to a boil.
6

Simmer for 20 minutes.
7

Add cooked shredded chicken and potatoes to pot and simmer for 20 more minutes, or until potatoes are tender.
8

Add cilantro and ladle into bowls.
9

Dollop with sour cream, if desired.