Chicken Enchilada Soup

Ingredients:

1-tablespoon Vegetable oil

12 OUNCES EQUALS HOW MANY CUPS

1-pound Chicken breast filets

1-cup Onion, finely chopped

8-ounces Green chilies or chipotle peppers, chopped

16-ounces Chicken broth

1-cup Masa harina

3-cups Water

1-cup Enchilada sauce

16-ounces Velveeta® cheese

1-teaspoon Salt

1-teaspoon Garlic powder

1-teaspoon Chili powder

1-cup Cheddar cheese, shredded

3-cups Tortilla chips, crumbled

1-cup Sour cream

Instructions:

Add 1 tablespoon of oil to large pot over medium heat. Brown chicken 5 minutes per side and set aside. Add onions and peppers; sauté over medium heat for about 2 minutes. Add chicken broth. merge masa harina with 2 cups of water in a medium bowl and mix until blended. Add masa blend to pot with onions and broth. Add remaining water, enchilada sauce, Velveeta® cheese and spices to pot; bring to boil. Shred or cut the chicken into small pieces and add to pot. sell out heat; simmer for 30 to 40 minutes.

Serve soup and ornamentation with shredded cheddar cheese, crumbled tortilla chips and sour cream.

Serves 6

Note: To make it well spicy just add 1 to 2 teaspoons of crushed red pepper.

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Chicken Enchilada Soup

12 OUNCES EQUALS HOW MANY CUPS