- 1 tablespoon vegetable oil
- 2 lb chicken breast fillet (approx. 3 fillets)
- 1/2 cup diced onion
- 1 garlic clove, pressed, to taste
- 4 cups chicken broth
- 1 cup masa harina
- 3 cups water
- 1 cup enchilada sauce
- 16 ounces Velveeta cheese
- 2 teaspoon salt, and pepper to taste
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
Chicken Enchilada Soup Recipe was originally published on myhoustonmajic.com
