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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My very pregnant best friend has been craving this soup so I found a copycat recipe in a cookbook and made it for her. Ingredients:
1 tablespoon vegetable oil |
1 lb boneless skinless chicken breast |
1/2 cup diced onion |
1 garlic clove |
4 cups chicken stock |
1 cup masa harina |
3 cups water |
1 cup enchilada sauce |
1 (16 ounce) box velveeta cheese |
1 teaspoon sea salt |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
Directions:
1. Add oil to a large pot over medium heat.
2. Add chicken to pot and brown 5 minutes per side. Set Aside.
3. add onions and garlic to potand saute about 2 minutes.
4. Add chicken stock.
5. Combine Masa Harina with 2 cups water and whisk until blended add mxture to pot.
6. add remaining water, red sauce, Cheese and spices and bring to a boil.
7. Shred the chicken into small bite size pieces and add it to the pot.
8. reduce heat and simmerfor 30-40 minutes or until thick.
9. serve with your choice of Shredded Cheddar cheese, Crumbled tortilla chips or Pico de Gallo.
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