This hearty soup won't leave you hungry! Chicken broth hosts enchilada sauce, processed cheese, onion and garlic for this soup version of a Mexican inspired favorite. Garnish with shredded cheese and crumbled tortilla chips, if desired.
INGREDIENTS (for 1 servings):
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breast halves
- 1/2 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
- 1/2 teaspoon ground cumin
Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.
In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.
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.