1 TB vegetable oil
1 lb. chicken breast
½ cup diced yellow onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (a corn flour in the mexican food aisle)
3 cups water
1 cup enchilada sauce
1 16-ounce box Velveeta cheese, diced
1 tsp salt
1 tsp chili powder
½ tsp ground cumin
Garnish:
shredded cheddar cheese
crumbled corn tortilla chips
salsa or pico de gallo
Add oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onion and garlic to the pot and sauté over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic, and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-sized pieces and add it to the pot. Reduce heat and simmer soup for 30 minutes or until thick. Serve soup in cups or bowls and garnish with cheese, tortilla chips, and a spoonful of salsa or pico de gallo. Serves 12.
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