Chicken Enchilada Soup
INGREDIENTS
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1 tablespoon olive oil
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1 lb. boneless, skinless chicken breast halves
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1/2 cup diced onion
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1 clove garlic, minced
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2 cans (14.5 oz each) chicken broth
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1/4 cup masa harina (fine corn meal)
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1/2 cup water
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1 cup enchilada sauce
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/4 teaspoon oregano flakes
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1 can black beans, washed and drained
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1 can (4oz) green chilies, chopped
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1 can white hominy, washed and drained, optional
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1 can sweet yellow corn, washed and drained
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1 can (28oz) crushed tomatoes
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1 teaspoon cayenne pepper sauce (like Frank’s)
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