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Chili’s Chicken Enchilada Soup

INGREDIENTS 

▢3 chicken breast cooked and cubed ▢1-2 teaspoons minced garlic ▢2 (14.5-ounce) cans chicken broth ▢1 cup masa harina corn tortilla mix – found near flour/corn muffin mix ▢3 cups water divided ▢1 cup mild red enchilada sauce ▢16 ounces Velveeta cheese cubed ▢1 teaspoon salt ▢1 teaspoon onion powder ▢½ teaspoon chili powder ▢½ teaspoon cumin ▢tomatoes (garnish) ▢corn tortilla strips (garnish)

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STEP-1

Add garlic to a large pot and saute for 1-2 minutes. Add chicken broth.

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STEP-2

In a medium bowl, whisk together masa harina and 2 cups water until well blended. Add masa mixture to the pot.

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STEP-3

Add remaining water, enchilada sauce, cubed Velveeta cheese, salt, onion, powder, chili powder and cumin. Bring to a boil.

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STEP-4

Add cubed chicken, reduce heat, and simmer for 30 minutes. **Add more broth, if needed, to be the consistency you like.

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STEP-5

Garnish with tomatoes and tortilla strips.

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