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Ingredients (view qty in metric system instead) 1 tbsp. vegetable oil 1 pound boneless skinless chicken breasts 1/2 cup diced onion 1 clove garlic, minced 4 cups chicken broth 1 cup masa harina 3 cups water 1 cup prepared enchilada sauce 16 ounces Velveeta cheese 1 tsp. salt 1 tsp. chili powder 1/2 tsp. ground cumin shredded cheddar cheese crumbled corn tortilla chips prepared pico de gallo Directions Heat oil in a large pot over medium heat. Add chicken breasts and brown on both sides. Transfer chicken to a plate. Add onions and garlic to pot and cook 2 minutes. Stir in broth. Stir together masa harina and 2 cups water in a medium bowl. Add to pot along with remaining 1 cup water, enchilada sauce, Velveeta, salt, chili powder and cumin. Heat to a boil. Shred chicken into bite-size pieces and add to soup. Simmer soup 30 to 40 minutes until thickened. Garnish with cheddar, corn chips and pico de gallo before serving. Serves 10 to 12. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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