Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 tbsp. vegetable oil

  3. 1 pound boneless skinless chicken breasts

  4. 1/2 cup diced onion

  5. 1 clove garlic, minced

  6. 4 cups chicken broth

  7. 1 cup masa harina

  8. 3 cups water

  9. 1 cup prepared enchilada sauce

  10. 16 ounces Velveeta cheese

  11. 1 tsp. salt

  12. 1 tsp. chili powder

  13. 1/2 tsp. ground cumin

  14. shredded cheddar cheese

  15. crumbled corn tortilla chips

  16. prepared pico de gallo

Instructions Jump to Ingredients ↑

  1. Heat oil in a large pot over medium heat. Add chicken breasts and brown on both sides. Transfer chicken to a plate. Add onions and garlic to pot and cook 2 minutes. Stir in broth. Stir together masa harina and 2 cups water in a medium bowl. Add to pot along with remaining 1 cup water, enchilada sauce, Velveeta, salt, chili powder and cumin. Heat to a boil. Shred chicken into bite-size pieces and add to soup. Simmer soup 30 to 40 minutes until thickened. Garnish with cheddar, corn chips and pico de gallo before serving.


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