Norma Adam's Chicken Enchilada Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 tablespoon oil
• 1 lb boneless skinless chicken breast
• 1/2 cup diced onion
• 1 garlic clove, minced
• 4 cups chicken broth
• 1 cup masa harina
• 3 cups water, divided
• 1 (10 ounce) can enchilada sauce
• 16 ounces velveeta cheese, cubed
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• parmesan cheese (to garnish) (optional)

Recipe

• 1 heat oil in a large pot over medium heat.
• 2 brown chicken 4 to 5 minutes per side or until cooked through. remove and set aside.
• 3 add onion and garlic to pot and sauté until the onion is translucent. add chicken broth.
• 4 in a medium bowl, combine masa harina with 2 cups water and whisk until blended.
• 5 add masa mixture to pot with onions, garlic and broth.
• 6 add remaining 1 cup water, enchilada sauce, cheese, chili powder and cumin to pot and bring mixture to a boil.
• 7 shred or cut chicken into small pieces and add to the pot.
• 8 reduce heat and simmer for about 30 minutes.
• 9 garnish with parmesan cheese, if desired.