Recipe page

From the soon to be released Breakfast--a self help book. . .

Chicken Enchilada Soup		Serving suggestions
1 Tbs. oil	3 cups water	This is best when served with crushed tortilla chips, shredded sharp cheddar cheese, and a little sour cream. Crush a handful of chips in the bottom of a bowl. Add the soup, sprinkle the cheese on top, and place a small dollup of sour cream right in the middle.
1 lb. chicken breasts, cubed	1 large can enchilada sauce
1/2 cup chopped onions	16 oz. Mild Mexican Velveeta Cheese
1 clove finely chopped garlic	1 tsp. salt
4 cups chicken broth	1 tsp. chili powder
3/4 cup masa harina	1/2 tsp. cumin

Place oil in large heavy stock pot over medium heat. Add onion and garlic and sauté until tender. Add chicken to pot and cook until chicken in done. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add to chicken mixture. Add remaining 1 cup of water, enchilada sauce, cheese, and spices to pot and bring mixture to a boil. Reduce heat and simmer soup for 30-40 minutes.