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    Chicken Enchilada Soup


    Source of Recipe


    Recipe Circus--unknown

    List of Ingredients





    1 tablespoon vegetable oil
    1 pound chicken breast fillets -- (approx. 3 fillets)
    ½ cup diced onion
    1 clove garlic -- pressed
    4 cups chicken broth
    1 cup masa harina
    3 cups water
    1 cup milk
    1 cup enchilada sauce
    16 oz Velveeta
    1 teaspoon salt
    1 teaspoon chili powder
    ½ teaspoon cumin
    optional: 1 can corn - drained, 1 can rotel - drained

    ***garnish***
    shredded cheddar cheese
    crumbled corn tortilla chips
    pico de gallo

    Recipe







    1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.

    2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, 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, milk 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 minutes or until thick.

    6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips and pico de gallo.

    Sue's Notes
    I put the soup together without the cheese, brought it to a boil then added the cheese.

 

 

 


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