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Recipe
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Ingredients :
- 1 tbsp vegetable oil
- 1 lb of chicken breast fillets (approx 3 fillets)
- ½ cup diced onion
- 1 clove garlic, pressed
- 4 cups chicken broth
- 1 cup masa harina
- 3 cups water
- 1 cup enchilada sauce
- 16 oz Velveeta
- 1 tspn salt
- 1 tspn chili powder
- ½ tspn cumin
- for garnish
- shredded cheddar cheese
- crumbled corn tortilla chips
- picante sauce
Preparation and Cooking Instructions :
- 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.
- 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.
- 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.
- 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, and picante sauce.
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