Ingredients:
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons of cayenne pepper (optional)
1 1/2 teaspoons of ground cumin
1 1/2 teaspoons onion powder
1 teaspoon kosher salt
1 1/2 teaspoons garlic powder
- Combine spice rub ingredients and mix
- put chicken in a large zippered bag, and flatten chicken to a wide, even thickness
- Heat cast iron skillet to high
- Lightly oil both side of the chicken and season well with the spice rub. Lightly oil skillet and cook chicken approximately 3 minutes per side until a temperature of 160 has been reached. Remove, set aside and when cool, dice up.
- In a medium pot, heat a tablespoon of oil and add the onions and jalapeños and cook for a few minutes until just beginning to soften.
- Stir in the garlic and cook until fragrant, about 40 seconds then add chili powder, garlic powder.
- Add the tomatoes, enchilada sauce and broth. Stir well and bring to a boil.
- Combine the masa marina with water in a bowl and stir until smooth then slowly pour into the bubbling soup. Mix well, bring to a simmer and let thicken.
- Season to taste with salt and pepper and serve.