Chicken Enchilada Soup Iii

Ingredients

• Servings: 8
• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 quart chicken broth
• 1 cup masa harina
• 3 cups water, divided
• 1 cup enchilada sauce
• 2 cups shredded cheddar cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• in a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. remove and set aside.
• cook onion and garlic in remaining oil until onions are translucent. pour in chicken broth.
• in a bowl, whisk together masa harina and 2 cups water until well blended. pour into pot with remaining 1 cup water, enchilada sauce, cheddar, salt, chili powder and cumin. bring to a boil.
• shred cooked chicken and add it to the pot. reduce heat and simmer 30 to 40 minutes, until thickened.