A delicious and hearty soup for chilly nights! Garnish with cheese, avocado, sour cream, or whatever you desire for a flavorful dish.
Ingredients• 1 pound skinless, boneless chicken breast halves • 1 tablespoon vegetable oil • ½ cup diced onion • 1 clove garlic, minced • 1 quart chicken broth • 1 cup masa harina • 3 cups water, divided • 1 cup enchilada sauce • 2 cups shredded Cheddar cheese • 1 teaspoon salt • 1 teaspoon chili powder • ½ teaspoon ground cumin
Add oil to a large pot over medium heat. Cook the chicken until it is browned on both sides. Remove the chicken to a plate. Once it has cooled, shred the chicken.
Add the chopped onion and garlic to the same pot with the remaining oil. Cook until onions have softened and garlic is fragrant. Add the chicken broth.
Combine masa harina and 2 cups of water in a large mixing bowl. Add to onion and garlic mixture. Add the remaining cup of water, enchilada sauce, cheddar cheese, salt, chili powder, and cumin. Bring contents to a boil. Add chicken. Reduce heat and simmer for 30-40 minutes, until thickened. Serve immediately.
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