Chicken Enchilada Soup

My sister brought some leftover chicken enchilada soup she had made over to my mom's one night. It was so delicious. She told us she bought a pouch of a mix and added chicken, corn, and rice. It was so good, I decided I wanted to make it this week. When I went to the store, I only found one mix, and it was 4 dollars. I was then inspired to try to make it from scratch. I searched for chicken enchilada soup recipes and came across a few copycats for Chili's chicken enchilada soup. A few had velveeta, which I don't usually buy, but I did find one with cheddar, so I decided to give it a try. YUM!!! This soup is awesome!
Note- this recipe calls for Masa Harina. This is a corn flour that can be used to make tortillas, tamales, and this soup! It can be found either in the ethnic food or with the flours.

Chicken Enchilada Soup
(Chili's copycat)- Original Recipe found on Allrecipes.com

2 boneless skinless chicken breasts cut into small cubes and cooked
1/2 onion diced
1-2 garlic cloves diced
4 cups chicken broth
3 cups water, divided
1 cup masa harina
1 can red enchilada sauce
1 1/2 cup shredded cheddar
1 tsp salt
1 tsp chili powder
1/2 tsp cumin

1. Prepare a large pot with cooking spray and heat over medium high. Add onions and garlic and cook until soft and translucent. Add chicken broth and 1 cup water.
2. In a bowl, combine 2 cups of water and masa harina and mix until well combined. Add mixture to soup and stir in.
3. Add enchilada sauce, cheddar, salt, chili powder, cumin and stir to combine. Bring to a boil. When boiling, add chicken and lower heat to simmer. Simmer 30 minutes.

I think I am going to add in corn and rice next time.

Chicken Enchiladas

My mom used to make this for us all the time. I used to love the recipe so much that I would ask her to make it for me on my birthdays. She got the recipe from the back of a Campbells Cream of something soup (either chicken or celery) and adapted it a little bit. The recipe below is the adaptation as I cannot seem to find the original that was close to hers.

Chicken Enchiladas

1 can cream of chicken soup (I use the low fat)
1.5 cups sour cream (I use the low fat)
1 pound cooked chicken breast cubed
1 Tbsp chili powder
1 onion diced
1 can chopped green chiles
Tortillas (you can use low carb to make this a low carb meal)
Shredded cheese

Preheat oven to 350 F

1. Combine soup and sour cream in medium sized bowl
2. Saute diced onions until translucent and soft.
3. Add chili powder to chopped onions and cook for a few seconds until fragrant.
4. Add chopped chiles, chicken and half of the soup/sour cream mixture. Stir to combine and allow to heat through, then remove from heat.
5. Fill tortillas with mixture and place in baking sheet seam side down. Spread the rest of the soup/sour cream mixture over the top. Sprinkle with cheese.
6. Cover pan with tin foil and bake at 350 for 15 minutes. Remove foil and continue baking until cheese is melty.