CHILI’S CHICKEN ENCHILADA SOUP

By á-1459

Ingredients

• 1 tbsp olive oil
• 1 pound chicken breasts
• ½ cup diced onion
• 1 clove garlic, minced
• 4 cups chicken broth
• 1 cup masa harina
• 3 cups water
• 1 cup enchilada sauce
• 16 oz. Velveeta cheese
• 1 tsp salt
• 1 tsp chili powder
• ½ tsp cumin
• GARNISH of shredded cheddar cheese, crumbled corn tortilla chips, pico de gallo

Preparation

Step 1

Put oil in large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside. Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add this to pot with onions, garlic, and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

Shred the chicken into small pieces and add to the pot. Reduce heat and simmer for 30 to 40 minutes or until thick. Serve with garnishes.