tsr version of chili s chicken enchilada soup by todd wilbur

🥘 Ingredients

• • vegetable oil
• • chicken breast fillet
• • diced onion
• • garlic clove
• • chicken broth
• • masa harina
• • water
• • enchilada sauce
• • velveeta cheese
• • salt
• • chili powder
• • cumin
• • shredded cheddar cheese
• • corn tortilla chips
• • tomatoes
• • spanish onion
• • fresh jalapeno peppers
• • fresh cilantro

📝 Instructions

1. 1 add 1 tablespoon of oil to a large pot over medium heat
2. 2 add chicken breasts to pot and brown for 4-5 minutes per side
3. 3 set chicken aside
4. 4 add onions and garlic to pot and saut over medium heat for about 2 minutes , or until onions begin to become translucent
5. 5 add chicken broth
6. 6 combine masa harina with 2 cups of water in a medium bowl and whisk until blended
7. 7 add masa mixture to pot with onions , garlic and broth
8. 8 add remaining water , enchilada sauce , cheese and spices to pot and bring mixture to a boil
9. 9 shred the chicken into small , bite-size pieces and add it to the pot
10. 10 reduce heat and simmer soup for 30-40 minutes or until thick
11. 11 serve soup in cups or bowls , and garnish with shredded cheddar cheese , crumbled corn tortilla chips , and pico de gallo