Ingredients
- Garnish:
- 1 tblsp vegatable oil
- 1 lb of chicken breast fillets ( appox 3 fillets)
- 1/2 cup diced onion
- 1 clove garlic, pressed
- 4 cups chicken broth
- 1 cup masa harina
- 3 cups water
- 1 cup enchilada sauce (I use more the larger can)
- 16 oz velveeta (I never use velveeta. I use 1-2 cups of sam's shredded cheddar/colby or cheddar/jack cheese. Add more or less, depending on how cheesy you like it.)
- 1 tsp salt
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 small can green chili chopped
- shredded cheddar cheese
- crumbled corn tortilla chips
- pico de gallo
Preparation
Step 1
1. Add 1 tblsp of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 mins per side. Set chicken aside.
2. Add onions and garlic to pot and saute over medium heat for about 2 mins, or until onions begin to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 mins or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.