Chipotle Chicken Enchilada Chowder

Ingredients

• 1  chipotles in adobo canned to taste ( )
• 2 stalks celery chopped
• 1 quart chicken broth 
• 1 teaspoon chili powder 
• 0.5 cup cilantro leaves fresh chopped
• 1  garlic clove minced
• 4 ounces to 2 chilies slit green canned
• 1 bunch spring onion thinly sliced
• 1 teaspoon ground cumin 
• 1 cup i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 1 tablespoon olive oil 
• 1  onion chopped
• 0.5 teaspoon oregano dried crumbled
• 1 cup enchilada sauce red
• 3 medium potatoes - remove skin red chopped
• 1 teaspoon salt 
• 1 lb cheddar cheese white grated
• 3 cups chicken shredded cooked
• 3 cups water 

Equipment

• bowl
• ladle
• whisk
• pot

Directions

1. In a large soup pot, add olive oil, onion,celery, and garlic; saute about 2 minutes.
2. Add chicken broth to pot, and stir.In a bowl whisk masa harina and 2 cups of water, and mix until well blended.
3. Add masa mixture to the soup pot.
4. Add remaining cup of water, enchilada sauce, cheese, spices, green onions, green chiles and the chipotle chile, and bring to a boil. Simmer for 20 minutes.
5. Add cooked shredded chicken and potatoes to pot and simmer for 20 more minutes, or until potatoes are tender.
6. Add cilantro and ladle into bowls.Dollop with sour cream, if desired.