Chicken Enchilada Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 tablespoon vegetable oil
• 1 lb chicken breast fillet (approx. 3 fillets)
• 1/2 cup diced onion
• 1 garlic clove, pressed
• 4 cups chicken broth
• 1 cup masa harina (mexican corn flour)
• 3 cups water
• 1 cup enchilada sauce
• 16 ounces velveeta cheese
• 1 teaspoon salt, to taste
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• shredded cheddar cheese, tortilla chips, and pico de gallo (for garnish-optional)

Recipe

• 1 add vegetable oil to a large pot over medium heat.
• 2 add chicken breasts to pot and brown for 4 to 5 minutes per side.
• 3 set chicken aside.
• 4 add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to look translucent.
• 5 add chicken broth.
• 6 combine masa harina with 2 cups water in a medium bowl and whisk until blended.
• 7 add masa mixture to pot with onions, garlic, and broth.
• 8 add remaining water, enchilada sauce, cheese, and spices to pot and bring to a boil.
• 9 shred the chicken into small, bite-size pieces and add it to the pot.
• 10 reduce heat and simmer soup for 30 to 40 minutes or until thick.
• 11 serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.