Description
This is a copy of a favorite served at a local restaurant. My family loves it! Serve soup in bowls garnished with shredded Cheddar or Jack cheese and crumbed tortilla chips.
Ingredients
- 1 pound skinless, boneless chicken breast halves
- 1 tablespoon vegetable oil
- ½ cup diced onion
- 1 clove garlic, minced
- 1 quart chicken broth
- 1 cup masa harina
- 3 cups water, divided
- 1 cup enchilada sauce
- 2 cups shredded Cheddar cheese
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 8