Chipotle Chicken Enchilada Chowder

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This hearty rich soup is a definite must during cold wintery days. serve with some warm flour tortillas and butter, and you will have to loosen your belt when you finish.

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Steps

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In a large soup pot , add olive oil , onion , celery , and garlic.

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Saute about 2 minutes.

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Add chicken broth to pot , and stir.

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

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Add masa mixture to the soup pot.

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

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Simmer for 20 minutes.

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

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Add cilantro and ladle into bowls.

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Dollop with sour cream , if desired.

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Ingredients

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olive oil, cooked chicken, onion, celery, garlic clove, chicken broth, masa harina, water, red enchilada sauce, sharp white cheddar cheese, salt, chili powder, ground cumin, dried oregano leaves, green chilies, red potatoes, green onion, chipotle chile, fresh cilantro leaves, sour cream