 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
this is a great soup Ingredients:
1 tbs vegetable oil |
1 lb. chicken breasts |
1 clove garlic, pressed |
1/2 cup diced onion |
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 |
1/2 tsp cumin |
Directions:
1. Add 1 Tbs. vegetable oil ( I use olive oil) to large pot, medium heat.
2. Add chicken breasts to pot and brown 4-5 minutes per side.
3. Set chicken aside
4. Add onions and garlic to pot and sauté over medium heat for 2 minutes, or until onions are translucent.
5. Add chicken broth.
6. Combine masa harina with 2 cups of water in 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 boil.
9. Shred chicken into small, bite size pieces and add to pot.
10. Reduce heat and simmer soup 30 - 40 minutes or until thick.
11. Serve soup in cups or bowl and garnish with shredded cheese, crumbles fritos or tortilla chips, and sour cream.
|
|