Chicken Enchilada Soup Iii

1. 1

   In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.

2. 2

   Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.

3. 3

   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.

4. 4

   Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

* Per serving · 4 servings · Values may vary.

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