Chicken Enchilada Soup Recipe

Chicken Enchilada Soup

Gail Glover

1 Tbsp. olive oil
1 lb. boneless chicken
½ c. diced onion
1 clove garlic
4 c. chicken broth
1 c. masa harina

Add oil to large pot over medium heat. Add chicken; cook thoroughly;
set aside. Add onions and garlic; saute’. Add broth.
Separately, combine masa and 2 c. water in bowl. Whisk until
blended.

Add masa mixture to pot. Add remaining water, enchilada sauce,
Velveeta cheese, and spices. Bring to a boil. Shred chicken and add
to pot. Reduce heat to simmer for 30 minutes. Garnish with: cheese,
tomatoes, avocadoes, sour cream, corn chips.

1 cup enchilada sauce
16 oz. Velveeta
1 tsp. salt
1 tsp. chili powder
½ tsp. cumin
3 c. water