Chicken Enchilada Soup II Recipe

Ingredients
<br>- 1 tablespoon vegetable oil
<br>- 1 pound boneless, skinless chicken breast halves
<br>- ½ cup diced onion
<br>- 1 clove garlic, minced
<br>- 4 cups chicken broth
<br>- 1 cup masa harina
<br>- 3 cups water, divided
<br>- 1 cup enchilada sauce
<br>- 1 pound processed cheese, cubed
<br>- 1 teaspoon salt
<br>- 1 teaspoon chili powder
<br>- ½ teaspoon ground cumin
<br><p></p>Directions
<br>step 1: Heat oil in a large pot over medium heat.  Brown chicken breasts for 4 to 5 minutes on each side.  Shred and set aside.
<br>step 2: To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent.  Pour in chicken broth.
<br>step 3: In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.
<br>step 4: To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin.  Bring to a boil; add shredded chicken.  Reduce heat to low and simmer 30 to 40 minutes, or until thickened.
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Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breast halves
- ½ cup diced onion
- 1 clove garlic, minced
- 4 cups chicken broth
- 1 cup masa harina
- 3 cups water, divided
- 1 cup enchilada sauce
- 1 pound processed cheese, cubed
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon ground cumin

Directions
step 1: Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
step 2: To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.
step 3: In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.
step 4: To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes, or until thickened.

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