Ingredients
- 1 ) 1 tablespoon vegetable oil Edit Delete
- 2 ) 1 pound of skinless chicken breast fillets (approx. 3 fillets) Edit Delete
- 3 ) 1/2 cup diced onion Edit Delete
- 4 ) 1 clove garlic, pressed Edit Delete
- 5 ) 3 cups chicken broth Edit Delete
- 6 ) 1 cup masa harina (Mexican corn flour, you can find near Mexican foods in store) Edit Delete
- 7 ) 3 cups water Edit Delete
- 8 ) 1 cup enchilada sauce Edit Delete
- 9 ) 1 (16 oz.) box Velveeta, diced Edit Delete
- 10 ) 1 teaspoon salt Edit Delete
- 11 ) 1 teaspoon chili powder Edit Delete
- 12 ) 1/2 teaspoon ground cumin
Preparation
Step 1
GARNISH: Shredded Cheddar cheese Crumbled corn tortilla chips - (I used Extreme Habanera Doritos) Salsa or pico de gallo Sour Cream 1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside. 2. Add onion and garlic to the pot and sauce over medium heat for about 2 minutes, or until onion begins 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 onion, 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 to 40 minutes or until thick. *Bottom burns easily so either stir frequently or carefully pour into another container for serving, leaving the dark bottom into the original soup pot. 6. Serve soup in cups or bowls, and garnish with shredded Cheddar cheese, crumbled corn tortilla chips, and a spoonful or your favorite salsa, pico de gallo, or sour cream. Make approximately 12 servings: