Family Tested & Approved
chicken breast fillets, cubed
yellow onion, diced
red enchilada sauce
Add oil to a large stock pot over medium heat. Brown chicken cubes, 4-5 minutes. Remove chicken, set aside.
Add onions and garlic to pot and sauté for about 2 minutes.
Combine 1 cup of masa harina with 2 cups of water and whisk until blended.
Add the remaining water, enchilada sauce, Rotel tomatoes, Velveeta, and spices. Bring to boil.
Return chicken to the pot.
If soup is to thin, you can add another cup of masa harina mixed with two cups of water. If soup is to thick, you can add more chicken broth.
Garnish soup with shredded cheddar cheese, tortilla strips, and pico de gallo.