Not that you are thinking about cooking anything other than thanksgiving dinner, but we had the best soup last night. I was given the recipe by my stepmom, thought I would continue to pass it on.
1 TBS. vegetable oil
1 lb. chicken breasts (approx. 3 fillets)
1/2 c. diced onion
1 clove garlic
4 c. chicken broth
1 c. masa harina (mexican cornmeal/flour)
3 c. water
1 c. red enchilada sauce
16 oz. velveeta cheese
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
1. Add oil to pot over medium heat.
2. Add chicken to pot and cook approx. 5 minutes on each side (until cooked, but not dry)
3. Take out chicken and shred on a plate, set aside.
4. Add onion and garlic to the pot. Cook for 2 minutes or until translucent.
5. Add chicken broth to pot.
6. In a separate bowl add masa harina and slowly add 2 cups water while mixing. Whip until blended.
7. Add masa harina mixture to pot.
8. Add remaining water, sauce, cheese, and seasonings to the pot.
9. Bring pot to a boil.
10. Add shredded chicken back into the pot.
11. Reduce heat, simmer for 30 to 40 minutes.
12. Garnish with tortilla chips, then serve.
This recipe could very well serve a family of 4-5. We had plenty of leftovers. Enjoy! And let me know what you think...