Chicken Enchilada Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 1/2 lbs boneless skinless chicken breasts
• 2 quarts water, divided
• 3 tablespoons vegetable oil
• 1 1/2 cups diced onions
• 3 tablespoons chicken base
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 cup masa harina
• 1 cup crushed tomatoes
• 4 ounces velveeta cheese, cubed

Recipe

• 1 in a large pot, poach chicken breasts in 1½ quarts water. when the chicken is cooked, remove from the water. skim the solids from water and reserve. when the chicken is cool enough to handle, shred and set aside.
• 2 while the chicken is cooking, sauté onions with the chicken base and spices in the vegetable oil until soft and clear.
• 3 in another container, mix the masa harina with the remaining water and stir until the lumps dissolve. add to sautéed onions and bring to a boil. cook an additional 2-3 minutes, stirring constantly.
• 4 add reserved water to the pot and add tomatoes. return to a boil, stirring occasionally. add cheese and stir until it melts, then stir in shredded chicken. if desired, garnish with shredded cheddar and tortilla chips.