Chilis Chicken Enchilada Soup Recipe

Chilis Chicken Enchilada Soup

Ingredients:

1 lb. of chicken breast fillets (approx. 3 fillets)
1 tablespoon vegetable oil
1 clove garlic, pressed
1/2 cup diced onion
4 cups chicken broth
3 cups water
1 cup masa harina
16 ounces Velveeta
1 cup enchilada sauce
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
crumbled corn tortilla chips
shredded cheddar cheese
picante sauce

Preparation:

1. Add oil to a large pot over medium heat. Add chicken breasts and brown for 4 to 5 minutes per side. Remove chicken and set aside.

2. Add onions and garlic to pot and saute over medium heat until onions start to become translucent. Add the chicken broth.

3. Combine 2 cups of water with masa harina in a medium bowl and whisk until blended. Add this mixture to the pot with the onions, garlic and broth.

4. Add the remaining water, cheese, enchilada sauce and spices to pot and bring mixture to a boil.

5. Shred the chicken into small, cubed pieces and add to the pot. Reduce heat and simmer for 30-40 minutes or until thick.

6. Serve soup in bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and picante sauce.