Serve this soup in cups or bowls, and garnish with shredded Cheddar cheese, crumbled corn
tortilla chips, and pico de gallo.INGREDIENTS | SERVES 12
1 tablespoon vegetable oil
1 pound chicken breast fillet
½ cup diced onion
1 pressed garlic clove
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt, or to taste
1 teaspoon chili powder
½ teaspoon cumin
Shredded Cheddar cheese, for garnish
Crumbled corn tortilla chips, for garnish
1. In a large pot over medium heat, add 1 tablespoon of oil. Add the chicken breasts and
brown for 4–5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until
onions begin to become translucent. Add the chicken broth.
3. In a medium bowl, combine the masa harina with 2 cups of water and whisk until blended.
Add the masa mixture to the pot with onions, garlic, and broth.
4. Add the remaining water, enchilada sauce, cheese, and spices to the pot and bring to a boil.
5. Shred the chicken into small, bite-size pieces and add to the pot. Reduce the heat and
simmer for 30–40 minutes, or until thick.Rotisserie Chicken
Buy a cooked rotisserie chicken from the grocery store when you are in a hurry. They are great for
sandwiches, soups, stews, and casseroles.