About this recipe:This hearty soup will satiate any craving for Mexican food. Chicken is simmered with onion, chicken stock, enchilada sauce and processed cheese. Top with crumbled tortilla chips, if desired.
1 tablespoon vegetable oil
450g boneless, skinless chicken breast fillets
80g onion, diced
1 clove garlic, finely chopped
1 litre chicken stock
115g masa harina
750ml water, divided
250g enchilada sauce
450g Kraft processed cheese slices, unwrapped and chopped
1 teaspoon salt
1 teaspoon chilli powder
1/2 teaspoon ground cumin
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Method Prep:20min › Cook:40min › Ready in:1hr
Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
To the pot add onions and garlic; saute for 2 minutes or until onions are translucent. Pour in chicken stock.
In a medium bowl combine masa harina with 500ml water and whisk until well blended.
To the onions and garlic, add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chilli powder and cumin. Bring to the boil; add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes or until thickened.