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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add 1 tablespoon of oil to a large pot over medium heat. | 2. Add chicken breasts to pot and brown for 4-5 minutes per side. | 3. Set chicken aside then add the onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. | 4. Add chicken broth Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. | 5. Add masa mixture to pot with onions, garlic and broth. | 6. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. | 7. Then shred the chicken into small, bite-size pieces and add it to the pot. | 8. Reduce heat and simmer soup for 30-40 minutes or until thick. | 9. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chicken breast fillet	1	lb		403.4676	0.0	89.7602	2.2667
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
garlic	1	clove	pressed	4.47	0.9918	0.1908	0.015
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
masa harina	1	cup		413.82	87.3126	9.6444	4.2066
water	3	cups		0.0	0.0	0.0	0.0
enchilada sauce	1	cup		67.2	10.9088	1.3888	2.0384
velveeta cheese	16	ounces		1357.44	43.903999999999996	73.024	98.56
salt	1	teaspoon		-	-	-	-
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.