CHICKEN ENCHILADA SOUP III
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
½ cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon ground cumin
In a large pot over medium heat, cook chicken breast in oil until well browned on all sides. Remove and set aside.
Yield: 8 servings.
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