Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Vegetable oil - 1 tablespoon; Skinless, boneless chicken breast halves - 1 pound; Diced onion - ½ cup; Garlic, minced - 1 clove; Chicken broth - 1 quart; Water - 3 cups; Masa harina - 1 cup; Shredded Cheddar cheese - 2 cups; Enchilada sauce - 1 cup; Salt - 1 teaspoon; Chili powder - 1 teaspoon; Ground cumin - ½ teaspoon

Ingredients for - Chicken Enchilada Soup

1. Vegetable oil 1 tablespoon

2. Skinless, boneless chicken breast halves 1 pound

3. Diced onion ½ cup

4. Garlic, minced 1 clove

5. Chicken broth 1 quart

6. Water 3 cups

7. Masa harina 1 cup

8. Shredded Cheddar cheese 2 cups

9. Enchilada sauce 1 cup

10. Salt 1 teaspoon

11. Chili powder 1 teaspoon

12. Ground cumin ½ teaspoon

How to cook deliciously - Chicken Enchilada Soup

1 . Stage

Heat oil in a large pot over medium heat. Cook chicken breasts in hot oil until well browned on all sides. Remove and set aside.

2 . Stage

Cook and stir onion and garlic in drippings in the same pot until onions are translucent. Pour in chicken broth.

3 . Stage

Whisk together 2 cups water and masa harina in a medium bowl until well blended; pour into the pot. Stir in Cheddar cheese, enchilada sauce, remaining 1 cup water, salt, chili powder, and cumin. Bring to a boil.

4 . Stage

Shred cooked chicken and add it to the pot. Reduce heat and simmer until thickened, 30 to 40 minutes.