LindsayDirections In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.**Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.**In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.**Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.**
Chicken Enchilada Soup III Recipe
Ingredients
chicken,vegetable oil,onion,garlic,chicken broth,1 cup masa harina,water,sauce,cheddar,salt,chili,cumin
Directions In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.**Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.**In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.**Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.**
Directions In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.**Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.**In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.**Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.**
