About this recipe:This soup is Mexican-inspired. Chicken breasts are simmered with chicken stock, masa harina, enchilada sauce and Cheddar cheese. Serve with grated cheese and crumbled tortilla chips, if desired.
450g skinless, boneless chicken breast fillets
1 tablespoon vegetable oil
80g onion, diced
1 clove garlic, finely chopped
1 litre chicken stock
115g masa harina
750ml water, divided
250g enchilada sauce
225g Cheddar cheese, grated
1 teaspoon salt
1 teaspoon chilli powder
1/2 teaspoon ground cumin
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Method Prep:10min › Cook:50min › Ready in:1hr
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken stock.
In a bowl, whisk together masa harina and 500ml water until well blended. Pour into pot with remaining 250ml water, enchilada sauce, Cheddar, salt, chilli powder and cumin. Bring to the boil.
Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.