Chicken Enchilada Soup
1 Tbsp vegetable oil
1 lb. of chicken breast fillets (about 3)
½ cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 tsp salt
1 tsp chili powder
½ tsp cumin
Add 1 Tbsp of oil to a large pot over medium heat. Add chicken breast to pot and brown for 4-5 minutes per side. Set chicken aside.
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.
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.
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.
Garnish with shredded cheese, pico de gallo, or corn chips.
Pairs Well With
I have used previously cooked chicken or left over turkey in this soup. It also works well as a dip for tortilla chips.