Chicken Enchilada Soup

Name: Chicken Enchilada Soup
Ingredients: 1 Tbsp. vegetable oil; 1 lb. chicken breast fillets (approx. 3 fillets); 1/2 c. diced onion; 1 clove garlic, pressed; 4 c. chicken broth; 1 c. masa harina; 3 c. water; 1 c. enchilada sauce; 16 oz. Velveeta; 1 tsp. salt; 1 tsp. chili powder; 1/2 tsp. cumin; shredded cheddar cheese; crumbled corn tortilla chips; pico de gallo

15 ingredients

1 steps

Ingredients

1 Tbsp. vegetable oil
1 lb. chicken breast fillets (approx. 3 fillets)
1/2 c. diced onion
1 clove garlic, pressed
4 c. chicken broth
1 c. masa harina
3 c. water
1 c. enchilada sauce
16 oz. Velveeta
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo

Directions

1

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