Sunday, November 25, 2007

Chicken Enchilada Soup

1 T. vegetable oil
1 lb. boneless chicken breasts (appox. 3 breasts), cooked & cubed
½ c. diced onion
1 garlic clove, pressed
4 c. chicken broth
1 c. masa harina
3 c. water
1 c. enchilada sauce
16 oz. velveeta cheese
1 t. salt
1 t. chili powder
½ t. cumin

In a large pot, place oil and diced onion;
sauté until onions are soft and clear, about 5 minutes.
Add chicken broth, garlic, salt, chili powder, and cumin;
Bring to a boil.
Combine masa harina with 3 cups water in a separate bowl;
Stir until all lumps are dissolved.
Add to hot cooked mixture and return to a boil.
Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly.
This will eliminate any raw taste from the masa harina.
Add enchilada sauce.
After mixture return to a boil, stir occasionally and add cheese that has been cut into chunks.
Cook, stirring occasionally, until cheese melts.
Add chicken and heat through.
Makes approximately 6 servings.