Chicken Tamale Soup is warming, delicious and a great choice for the family in chilly weather.
1 tablespoon olive oil
1 yellow onion, chopped
1 jalapeño, seeded and chopped
3 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon salt
¾ cup masa mixed with 2 tablespoons water
1 14-ounce can enchilada sauce
6 cups chicken broth
¼ cup chopped cilantro
1 chile in adobo, chopped (this comes in a little can in the Mexican section at the grocery)
1 pound boneless, skinless chicken breasts
Thinly sliced radishes, chopped cilantro, cheddar cheese for garnish
Optional: 3 chicken tamales, chopped
Heat the olive oil in a large soup pot over medium low heat. Add the onion, jalapeño and garlic, and sauté until the vegetables begin to soften and are translucent. Add the cumin, chili powder, oregano and salt, and stir to combine. Add the masa, enchilada sauce and chicken broth, stirring to combine. Stir in the cilantro, and nestle the chicken breasts into the soup. Bring to a boil, then reduce the heat to medium low. Simmer until the chicken is tender, about 45 minutes, stirring occasionally.
Remove the chicken breasts from the soup. With two forks, shred the chicken. Return it to the soup, and simmer for another hour or so, stirring occasionally. Thin with a little extra chicken broth or water if the soup seems too thick.
If you want to take this soup over the top, stir in the tamales about 10 minutes before serving the soup. Either way, serve it topped with sliced radish, chopped cilantro and cheddar cheese.