Ingredients
1 T Goya Olive Oil
1 lb chicken breast fillets
1/2 c diced Spanish onions
4 garlic cloves, minced
4 c chicken broth
1 c masa harina
3 c water
1 can enchilada sauce
16 ounces Velveeta Mexican cheese
1 tsp Crazy Jane’s Mixed Up Salt
1 tsp chili powder
1/2 tsp cumin
Garnish
shredded cheddar cheese
crumbled corn tortilla chips
Pico
de Gallo
2 medium tomatoes, diced
1/2 c diced Spanish onions
2 tsp chopped fresh jalapeno
peppers, seeded and de-ribbed
2 tsp finely minced fresh cilantro
1 pinch salt
Directions
- 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 to let cool.
- 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 pico de gallo.
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