1 T vegetable oil
1 lb chicken breast fillets
-(approx. 3 fillets)
1/2 c onion,Diced
1 clove garlic,pressed
4 c chicken broth
1 c masa harina
3 c water
1 c enchilada sauce
16 oz Velveeta
1 t salt
1 t chili powder
1/2 t cumin
**Garnish**
cheddar cheese,Shredded
corn tortilla chips,Crumbled
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 saut 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
0 comments:
Post a Comment