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Chicken Enchilada Soup

MyCookbook Recipe Database
MyCookbook Member: JessKing
Recipe Category: Soup
Recipe Preparation Level: easy
    1 tablespoon oil
    1 lb boneless chicken breasts
    1/2 cup diced onion
    1 clove garlic, smashed
    4 cups chicken broth
    1 cup masa harina
    3 cups water
    1 cup enchilada sauce
    1 lb Velveeta
    1 teaspoon salt
    1 teaspoon chili powder
    1/2 teaspoon cumin

    Garnish
    shredded cheddar
    crumbled corn tortilla chips
    pico de gallo

    Add oil to a large pot over medium. Add chicken breasts to pot and brown for 5 minutes a side. Set aside.

    Add onions and garlic to pot and cook over medium about 2 minutes, or til onions begin to turn translucent. Add chicken broth.

    Mix masa harina with 2 cups of water in a bowl and whisk til blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices and bring to a boil. Shred chicken into small pieces and add to pot. Reduce heat and simmer 30-40 minutes or until thick.

    Serve, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

    12 servings.

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