Chicken Enchilada Soup
1 tbsp. olive oil
4 skinless, boneless chicken breasts
1/2 c. diced onion
1 clove garlic, minced
4 c. chicken broth
1 c. masa harina
3 c. water
1 c. enchilada sauce
16 oz. Velveeta
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
Brown the chicken in the oil, 4-5 minutes per side. Set aside. Add onions & garlic to pot and sauté on medium until translucent. Add broth. Mix masa harina with 2 c. water and whisk until blended. Add to pot. Add rest of water, sauce, cheese, spices. Bring to a boil. Shred chicken and add to pot. Simmer 30-40 minutes, until thickened. Serve with tortilla chips and shredded cheese. Serves 12.
4 skinless, boneless chicken breasts
1/2 c. diced onion
1 clove garlic, minced
4 c. chicken broth
1 c. masa harina
3 c. water
1 c. enchilada sauce
16 oz. Velveeta
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
Brown the chicken in the oil, 4-5 minutes per side. Set aside. Add onions & garlic to pot and sauté on medium until translucent. Add broth. Mix masa harina with 2 c. water and whisk until blended. Add to pot. Add rest of water, sauce, cheese, spices. Bring to a boil. Shred chicken and add to pot. Simmer 30-40 minutes, until thickened. Serve with tortilla chips and shredded cheese. Serves 12.
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