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Tahne's Chicken Enchilada Soup***




Source of Recipe


tahne timmons from work


Recipe Introduction


Double recipe.


List of Ingredients




1 Tbsp vegetable oil
1 lb chicken breasts
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 1/2 cups masa harina
3 cups water
1 cup green chile enchilada sauce
16 ounces velveeta
1 tsp salt
1 tsp chili powder
1/2 tsp cumin

Garnish - shredded cheddar cheese, crumbled corn tortilla chips, and fresh salsa

Recipe



Add 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 whisk unti 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 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. Serve soup in cups or bowls, and garnish with shredded cheese, crumbled corn tortilla chips, and fresh salsa.

Makes approx. 12 servings.