Chicken Enchilada Soup III

Cooking Recipes Catalogue
Advertizing:

Shredded chicken is simmered with masa harina, enchilada sauce and Cheddar cheese in this easy soup.

INGREDIENTS (for 8 servings):

PREPARATION:

  • In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
  • Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
  • In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
  • Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.