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Chicken Enchilada Soup




Source of Recipe


newspaper


List of Ingredients




2 tbsp vegetable oil
1 lb boneless chicken breasts
1/2 c diced onions
1 crushed clove of garlic
4 c chicken broth
.
1 c masa harina
3 c water, divided
1 c enchilada sauce
1 lb cubed Velveeta
1 tsp salt
1 tsp chili powder
1/2 tsp cumin

Garnishes: shredded cheddar cheese, broken corn tortilla chips and pico de gallo

Recipe



Put oil in large pot over medium heat.
add chicken breasts and brown for 4 to 5 minutes per side.
remove chicken and set aside.
Add onions and garlic to pot and saute for 2 minutes or until onions begin to be translucent.
add chicken broth.

Combine masa harina and2 c water in medium bowl; whisk till blended.
Pour into pot.
Add 1 c water, enchilada sauce, Velveeta, salt, chili powder, and cumin.
Bring to boil.
Shred chicken and add to soup.
Reduce heat and simmer for 30 minutes or until thick.

Serve with garnishes, as desired.