Chicken Enchilada Soup III Recipe

Ingredients
<br>- 1 pound skinless, boneless chicken breast halves
<br>- 1 tablespoon vegetable oil
<br>- ½ cup diced onion
<br>- 1 clove garlic, minced
<br>- 1 quart chicken broth
<br>- 1 cup masa harina
<br>- 3 cups water, divided
<br>- 1 cup enchilada sauce
<br>- 2 cups shredded Cheddar cheese
<br>- 1 teaspoon salt
<br>- 1 teaspoon chili powder
<br>- ½ teaspoon ground cumin
<br><p></p>Directions
<br>step 1: In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides.  Remove and set aside.
<br>step 2: Cook onion and garlic in remaining oil until onions are translucent.  Pour in chicken broth.
<br>step 3: 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.
<br>step 4: Shred cooked chicken and add it to the pot.  Reduce heat and simmer 30 to 40 minutes, until thickened.
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Ingredients
- 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

Directions
step 1: In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
step 2: Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
step 3: 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.
step 4: Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

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