Chicken Enchilada Soup III
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
½ 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
½ teaspoon ground cumin
- 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.
Nutrition Facts (per serving)
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