Chicken Enchilada Soup II recipe
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Ingredients
- 1 tablespoon vegetable oil 1 pound boneless, skinless chicken breast halves ½ cup diced onion 1 clove garlic, minced 4 cups chicken broth 1 cup masa harina 3 cups water, divided 1 cup enchilada sauce 1 pound processed cheese, cubed 1 teaspoon salt 1 teaspoon chili powder ½ teaspoon ground cumin
Nutrition Info
- 241.9 caloriescarbohydrate: 11.8 gcholesterol: 59.8 mgfat: 14.2 gfiber: 1.6 gprotein: 16.9 gsaturatedFat: 7.4 gservingSize: -sodium: 703.1 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken Enchilada Soup II
Directions
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Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
To the pot add onions and garlic, saute for 2 minutes, or until onions are translucent. Pour in chicken broth.
In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.
To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil, add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes, or until thickened.