Ingredients:
1 Tbslp. vegetable oil
1 lb. chicken breast (approx. 3 fillets)
1/2 cup diced onions
1 garlic clove, pressed
4 cups chicken broth
1 cup masa harina (Mexican flour.. can be subsituted with normal flour but has slightly different taste)
16 oz. velveeta cheese
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
Directions:
1. Add 1 Tblsp. oil to a large pot over medium heat.
2. Add chicken breat to pot and brown for 4-5 min
per side
3. Set chicken aside
4. Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent.
5. Add chicken broth.
6. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
7.Add masa mixture to pot with onions, garlic and broth.
8. Add remaining water, enchiladas sauce, cheese and spices to pot and bring mixture to a boil.
9. Shred the chicken into small, bite sized pieces and add it to the pot.
10. Reduce hea and simmer soup for 30-40 minutes or until thickens.
** We thought this was a tad to thick compared to chilis, if you agree add a little more chicekn broth.
11. Serve soup, garnish with pepper jack cheese, tortilla chips amd pico de gallo.
Servings: 12
Calories:232.4
Fat: 11.2 g
Carbs: 15.1 g
Protein:17.3g
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