Chicken

1. 1

   Add 1 tablespoon of oil to a large pot over medium heat.

2. 2

   Add chicken breasts to pot and brown for 4-5 minutes per side.

3. 3

   Set chicken aside then add the onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent.

4. 4

   Add chicken broth Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.

5. 5

   Add masa mixture to pot with onions, garlic and broth.

6. 6

   Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

7. 7

   Then shred the chicken into small, bite-size pieces and add it to the pot.

8. 8

   Reduce heat and simmer soup for 30-40 minutes or until thick.

9. 9

   Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips.

No additional tips available.