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Categories:
vegetable oil chicken breast fillet onion clove garlic chicken broth masa harina water enchilada sauce Velveeta cheese salt chili powder cumin
Viewed: 104 - Published at: 4 years agoIngredients
- 1 tablespoon vegetable oil
- 1 lb chicken breast fillet (approx. 3 fillets)
- 12 cup diced onion
- 1 clove garlic, pressed
- 4 cups chicken broth
- 1 cup masa harina or 1 cup cornflour
- 3 cups water
- 1 cup enchilada sauce
- 16 ounces Velveeta cheese
- 1 teaspoon salt
- 1 teaspoon chili powder
- 12 teaspoon cumin
Method
- Add 1 tablespoon of oil to a large pot over medium heat.
- Add chicken breasts to pot and brown for 4-5 minutes per side.
- Set chicken aside then add the 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 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.
- Then shred the chicken into small, bite-size pieces and add it to the pot.
- Reduce heat and simmer soup for 30-40 minutes or until thick.
- Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips.
