Chicken Enchilada Soup III
Labels:
chicken
,
recipe
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Ingredients:
-
1 pound skinless, boneless chicken breast halves
-
1 tablespoon vegetable oil
-
1/2 cup diced onion
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1 clove garlic, minced
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1 quart chicken broth
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1 cup masa harina
Directions:
- 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.
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