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Chicken Enchilada Soup
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1
tablespoon vegetable oil |
1 lb.
of chicken breast fillets (approx. 3 fillets) |
1/2 cup
diced onion |
1 clove
garlic, pressed |
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4 cups
chicken broth |
1 cup
masa harina
(stuff they make tamales out of) |
3 cups
water |
1 cup
enchilada sauce |
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16
ounces Velveeta |
1
teaspoon salt
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1
teaspoon chili powder |
1/2
teaspoon cumin |
Garnish
shredded
cheddar cheese
crumbled corn tortilla chips
crumbled fried bacon
pico de gallo
1. 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.
2. Add onions and garlic to pot and sauté over medium heat for about 2
minutes, or until onions begin to become translucent. Add chicken broth.
3. 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.
4. Add remaining water, enchilada sauce, cheese and spices to pot and
bring mixture to a boil.
5. 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.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese,
crumbled corn tortilla chips, and pico de gallo.
Makes approx. 12 servings.
From one of
my Favorite Recipe Sites
http://www.topsecretrecipes.com
Larisa Malone
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