3-4 Chicken breasts
3 cups water
1/2 cup onion
1 cup enchilada sauce
Minced garlic
16 oz Velveeta
4 cups chicken broth
1 t. salt
1 cup masa harina
1 t. chili powder
1 t. cumin
I put my chicken breasts in some water in my crock pot and leave it sit all day until I am ready to assemble the soup. In a large pot sauté onion and garlic. Add 4 cups chicken broth from cooked chicken. Combine 2 cups water with 1 cup masa and whisk until blended. Add to soup. Add remaining water, enchilada sauce, cheese and spices. Simmer for 30- 40 min.
I garnish with shredded cheese, green onion, sour cream, and tortilla chips.
Coleman Recipe Book 2006,
Submitted by Mandy
No comments:
Post a Comment