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CHICKEN ENCHILADA SOUP




Source of Recipe


tracy


List of Ingredients




1 Tbsp vegetable oil
1/2 cup diced onion
4 cups chicken broth
3 cups water 16 oz. velveeta cheese
1 tsp chili powder
1 lb. chicken breasts
1 clove garlic, pressed
1 cup masa harina
1 cup enchilada sauce
1 tsp salt
1/2 tsp cumin
garnish - shredded cheese, crumbled corn tortilla chips, salsa

Recipe



Add 1 Tbsp vegetable 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.

Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

Combine masa harina with 2 cups of water in a medium bowl and whick until blended. Add masa mixture to pot with onions, garlic and broth.

Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred 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.

Serve soup in cups or bowls, and garnish.

Makes approx. 12 servings.