Chili's Chicken Enchilada Soup

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 lb	454g / 16oz	Chicken breast fillets - (approx. 3 fillets)
1/2 cup	31g / 1.1oz	Diced onion
1		Garlic - pressed
4 cups	948ml	Chicken broth
1 cup	237ml	Masa harina
3 cups	711ml	Water
1 cup	237ml	Enchilada sauce
16 oz	454g	Velveeta
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Chili powder
1/2 teaspoon	2.5ml	Cumin
		Garnish
		Shredded cheddar cheese
		Crumbled corn tortilla chips
		Pico de gallo

Recipe Instructions

1. 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.

2. Add onions and garlic to pot and sautee over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

3. 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.

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

5. 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.

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

Source:
http://www.topsecretrecipes.com

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