Chicken Enchilada Soup

This recipe is another copy cat recipe -- this time from Chi Chi's. It is well liked by all members of the family and is very inexpensive to make.

Chicken Enchilada Soup

1 pound boneless, skinless chicken breasts
3 cups water, divided
1 Tbsp. vegetable oil
1 cup enchilada sauce
1/2 cup diced onion
2 cups shredded Cheddar cheese
1 clove garlic, minced
1 tsp. salt
1 Quart chicken broth
1 tsp. chili powder
1 cup Masa Harina
1/2 tsp. ground cumin


1. In a large pot over medium heat, cook chicken breasts in oil until cooked. Remove and set aside.

2. Cook onion and garlic in remaining oil until onions are clear. Pour in chicken broth.

3. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.

4. Shred cooked chicken pieces and add to the pot. Reduce heat and simmer 30-40 minutes, until thickened.

**note: If you can not find Masa Harina (mexican flour), you can use Maseca Flour.**