My sister recommended this recipe. It is slightly modified from the allrecipes.com Chicken Enchilada Soup III recipe. Warning: It looks like mush, but it is very tasty!
1 pound skinless, boneless chicken breast halves (= 3c. cooked)
1 tbsp. vegetable oil
1/2 c. diced onion
1 clove garlic, minced
1 qt. (32oz.) chicken broth
1 c. masa harina
3 c. water, divided
1 c. enchilada sauce
2 c. shredded Cheddar cheese
1/2 tsp. salt
3/4 tsp. chili powder
1/2 tsp. ground cumin
1 c. corn
1.In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. (Or use left-over rotisserie chicken to save time.)
2.Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3.In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4.Shred cooked chicken and add it to the pot. Add corn to pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
5. Cool completely.
6. Pour into gallon size Ziploc freezer bag.
7. Freeze flat on a cookie sheet.
Reheat on stove or in microwave.
Top with sour cream and/or crushed tortilla chips.