While making this, I asked Josh if I should put habaneros in it... Let's just say his answer was a definite yes & I doubt anyone wants to know what he actually said, but yes, I added habaneros. 3 in fact. I love them, Josh loves them... But not everyone loves them or the heat, so I will leave that out of the ingredients, but for those that want to know: 3 whole habaneros, minced in food processor, then added to other soup ingredients.
Ingredients:
2 cups maseca, or similar brand, instant corn masa flour (see pic below)
2 quart prepared chicken stock (made with 2oz,or two packets, concentrated stock; see pic below)
*you can also use 4 bullion cubes, or 2tbsp chicken base*
1tbsp chili powder
1.5 tbsp ground cumin
1/2 tsp pepper
1/2 tsp cayenne pepper
16oz enchilada sauce (you can use up to 20oz. The store I went to was out of the biggest cans)
8oz tomato sauce
4.5oz green chiles
2 medium yellow onions
16oz Mexican velveeta
About 2lbs shredded chicken
In a 5qt crockpot:
Dump your two cups of masa flour in the crockpot. Add chicken stock one cup at a time while stirring into corn flour with a fork. This is very important because you don't want your corn flour to be lumpy. If you see lumps, not a big deal... Scoop them put with a fork and mush them on the side to get rid of them.
Add in your spices, then stir in enchilada sauce and tomato sauce. Finely chop onions and add to soup, along with green chiles. Cut velveeta in small cubes and add to soup. Cook on high for about 3 hours (stirring occasionally), add your shredded chicken and cook for another hour... 4 total, stirring (occasionally).
You can serve without toppings, or add a dollop of sour cream, avocado, pico, cheese, olives, jalapeños.... Anything really.
Enjoy :)
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