This hearty soup won't leave you hungry! Chicken broth hosts enchilada sauce, processed cheese, onion and garlic for this soup version of a Mexican inspired favorite. Garnish with shredded cheese and crumbled tortilla chips, if desired.
Provided by SILVANUS
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
- To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.
- In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.
- To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes, or until thickened.
Nutrition Facts : Calories 241.9 calories, Carbohydrate 11.8 g, Cholesterol 59.8 mg, Fat 14.2 g, Fiber 1.6 g, Protein 16.9 g, SaturatedFat 7.4 g, Sodium 703.1 mg, Sugar 3.2 g
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