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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Recipe from school...amazing! Ingredients:
1 tablespoon vegetable oil |
1 lb chicken breast fillet (approx. 3 fillets) |
1/2 cup diced onion |
1 garlic clove, pressed |
4 cups chicken broth |
1 cup masa harina (mexican corn flour) |
3 cups water |
1 cup enchilada sauce |
16 ounces velveeta cheese |
1 teaspoon salt, to taste |
1 teaspoon chili powder |
1/2 teaspoon cumin |
shredded cheddar cheese, tortilla chips, and pico de gallo (for garnish-optional) |
Directions:
1. Add vegetable oil to a large pot over medium heat.
2. Add chicken breasts to pot and brown for 4 to 5 minutes per side.
3. Set chicken aside.
4. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to look translucent.
5. Add chicken broth.
6. Combine masa harina with 2 cups water in a medium bowl and whisk until blended.
7. Add masa mixture to pot with onions, garlic, and broth.
8. Add remaining water, enchilada sauce, cheese, and spices to pot and bring to a boil.
9. Shred the chicken into small, bite-size pieces and add it to the pot.
10. Reduce heat and simmer soup for 30 to 40 minutes or until thick.
11. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
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