Chicken Enchilada Soup Recipe

Chicken Enchilada Soup

Ingredients:

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

Preparation:

In a large pot over medium heat, cook chicken in oil until well browned on all sides. Remove chicken and set aside.

Cook onion and garlic in oil until onions are translucent. Pour the chicken broth into pot.

In a bowl, whisk together masa harina and 2 cups water until blended.

Pour into the pot with 1 cup water, enchilada sauce, salt, Cheddar, chili powder and cumin. Bring to a boil.

Shred cooked chicken and add it to pot. Reduce heat and simmer 30 to 40 minutes, until thickened.