Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Vegetable oil

  2. 1 lb 454g / 16oz Chicken breast fillets - (approx. 3 fillets)

  3. 1/2 cup 31g / 1.1oz Diced onion

  4. 1 Garlic - pressed

  5. 4 cups 948ml Chicken broth

  6. 1 cup 237ml Masa harina

  7. 3 cups 711ml Water

  8. 1 cup 237ml Enchilada sauce

  9. 16 oz 454g Velveeta

  10. 1 teaspoon 5ml Salt

  11. 1 teaspoon 5ml Chili powder

  12. 1/2 teaspoon 2 1/2ml Cumin Garnish Shredded cheddar cheese Crumbled corn tortilla chips Pico de gallo

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. 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.

  2. Add onions and garlic to pot and sautee over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

  3. 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.

  4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

  5. 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.

  6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.


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