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Instructions |
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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 aside. Add
onions and garlic to pot and sauté over medium heat for about 2
minutes, or until onions begin to become translucent. Add chicken
broth.
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Combine masa harina with 2 cups of water in 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. Shred the chicken into bite size pieces and
add it to the pot. Reduce heat and simmer soup for 30 - 40 minutes or
until thick.
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Serve soup in cups or bowls and garnish with shredded cheddar cheese,
crumbled corn tortilla chips and pico de gallo.
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I use the whole 10 ounce can of enchilada sauce.
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Originally Submitted
8/18/2013
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 Recipe "Pin It"){kind=logo}
