Chili's Chicken Enchilada Soup (Copy Cat) 

1 Tbsp. oil

1 lb chicken breast skinless and boneless

1/2 cup diced onion

1 garlic clove crushed

4 cups chicken broth

1 cup masa harina

3 cups water

1 cup enchilada sauce

16 oz Velveeta cheese

1 tsp salt

1 tsp chili powder

1/2 tsp cumin

Garnish

shredded cheddar cheese 

crumbled corn tortilla chips 

pico de gallo

Put oil in large pot over medium heat, brown chicken breast 4-5 mins. on each side set chicken aside. Add onion and garlic to pot sauté until onions are translucent. Add chicken broth. Combine masa harina with 2 cups water in a bowl whisk till blended. Add to mixture to pot. Add remaining water, enchilada sauce, cheese and spices bring to a boil. Shred chicken into small bite size pieces add to pot. Reduce heat simmer for 30-40 mins or until thick. Makes 12 servings. Recipe doubles, even triples well.

Note from Granny: Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. 

Tomorrow's Soup of the Day... Chinese Chicken Stock

Chicken Enchilada Soup for Canning

Found on cookingwithmaryandfriends.blogspot

2 chicken breast filets (I used 6 chicken tenders cut into cubes) 

Sea Salt/Coarse and Pepper 

1 small onion diced 

4 Tbsp. minced garlic 

1 tsp. freshly ground pepper 

1 tsp. oregano 

3 tsps. ground cumin 

1 tsp. seasoning salt 

1 tsp. cayenne pepper 

1 chicken bouillon cube 

½ tsp. dried chipotle chili pepper 

4 cups chicken broth 

1 large can diced roasted tomatoes 

2 cups frozen corn or fresh

Makes 5 pints

Add to canned soup when heating to serve: 

1 can black beans 

1/3 cup diced green pepper 

1/3 cup diced red/orange peppers 

½ cup roughly cut cilantro

In a large skillet, heat oil on medium high. Salt and pepper both sides of the chicken breasts. Pan sear about 3 minutes on each side. Reduce heat to medium low, cover and cook about 20 minutes. Turn off heat. Remove the breasts to a cutting board and with two forks shred the meat. (I used 6 chicken tenders cut into cubes, then browned according to the above directions).

Using the same skillet on medium heat, sauté onions and garlic about 3-5 minutes. Add shredded chicken, seasonings, and chipotle and blend cooking about 5 minutes. Add chicken broth and tomatoes, Reduce heat to low, cover and let cook about 20 minutes. Add corn and let simmer about 20 minutes. Add additional sea salt and pepper to taste. Strain soup through a mesh strainer, over a large bowl. Scoop chicken, corn, tomatoes, etc. from mesh strainer evenly into 5 pint canning jars (so that each jar has equal amounts of solids). Top each jar with soup liquid in bowl, leaving 1" head space. Cover jars with seals and rings and pressure can pints 1 hour and 15 minutes at 10 lbs. pressure.

**When ready to use, add black beans, diced peppers and cilantro and heat through about 15 minutes, or until soup is hot and peppers are getting soft.

Tomorrow's Soup of the Day... Chicken Mexican Soup