Chicken Enchilada Soup

1 T vegetable oil
1 lb boneless, skinless chicken breasts
1/2 cup diced onion
2 cloves minced garlic
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup red enchilada sauce
16 oz Velveeta cheese – cut into 1/2 inch cubes
1 t salt
1 t chili powder
1/2 t cumin

Saute the chicken breasts to brown ( about 4-5 minutes).  Remove the chicken and add onions and garlic to the oil, sauteing until they are translucent.  Add the chicken broth, enchilada sauce, salt, chili powder and cumin.

Add the masa harina to 3 cups of water and stir to blend.  Add to the soup, bring to a boil and reduce the heat to a simmer.

Add the cheese and simmer to melt.  Shred the chicken and add to the soup.  simmer until thick and serve with corn chips.

Advertisements
This entry was posted in 2010, August 2010, Recipes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s