Ingredients:
1 tablespoon vegetable oil
1 lb chicken breast fillets ( approx. 3 fillets)
1/2 cup diced onions
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina or 1 cup cornflour
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Directions:
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 then add the onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent.
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.
Then 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.
Servings: 12
Time preparation: 20 min.
Time total: 50 min.