Ingredients:
Table 1 teaspoon vegetable oil
1-networks Pound chicken breast
1 cup finely chopped onion
8 oz Chipotle pepper or green chili, chopped
16-oz chicken broth
1 cup Masa harina
3 cups water
1 cup enchilada sauce
16-oz Velveeta ® cheese
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chili powder
1 cup grated cheddar cheese
3 cups tortillaChips, crumbled
1 cup sour cream
Instructions:
Add 1 tablespoon oil in a large pot over medium heat. Brown chicken 5 minutes on each side and set aside. Add the onions and peppers, sauté over medium heat for about 2 minutes. Add the chicken broth. MASA harina with 2 cups water Combine in a medium bowl and mix until smooth. Add the mixture of the MASA with onions and the pot of broth. The remaining water, enchilada sauce, bring Velveeta ® cheese and spices in a pot;cooking. Shred or cut chicken, cut into small pieces in the pot. Reduce heat, simmer 30 to 40 minutes.
Serve the soup garnished with shredded cheddar cheese, crumbled tortilla chips and sour cream.
Serves 6
Note: To be truly strong only 1 to 2 teaspoons crushed red pepper to add.
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