1 tablespoon vegetable oil
1 lb chicken breast fillet (approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt, to taste
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish
shredded cheddar cheese
crumbled corn tortilla chips
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
1 pinch salt
Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add chicken broth.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
8 Servings
