chicken enchilada soup ii

Ingredients

• Servings: 12
• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breast halves
• 1/2 cup diced onion
• 1 clove garlic, minced
• 4 cups chicken broth
• 1 cup masa harina
• 3 cups water, divided
• 1 cup enchilada sauce
• 1 pound processed cheese, cubed
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• heat oil in a large pot over medium heat. brown chicken breasts for 4 to 5 minutes on each side. shred and set aside.
• to the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. pour in chicken broth.
• in a medium bowl combine masa harina with 2 cups of water and whisk until well blended.
• to the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. bring to a boil; add shredded chicken. reduce heat to low and simmer 30 to 40 minutes, or until thickened.