Chicken

Directions

1. 1
   Add 1 tablespoon of oil to a large pot over medium heat.
2. 2
   Add chicken breasts to pot and brown for 4-5 minutes per side.
3. 3
   Set chicken aside then add the onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent.
4. 4
   Add chicken broth Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
5. 5
   Add masa mixture to pot with onions, garlic and broth.
6. 6
   Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
7. 7
   Then shred the chicken into small, bite-size pieces and add it to the pot.
8. 8
   Reduce heat and simmer soup for 30-40 minutes or until thick.
9. 9
   Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips.