www.monthlymealplanner.com
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| Chili's -- found at copykat.com | |||||
| Ingredients: | |||||
| 1 Tbsp | vegetable oil | ||||
| 1 lb | chicken breast fillets | ||||
| 1/2 c | diced onion | ||||
| 1 clove | garlic | ||||
| 4 c | chicken broth | ||||
| 1 c | masa harina | ||||
| 3 c | water | ||||
| 1 c | enchilada sauce | ||||
| 16 oz | Velveeta cheese | ||||
| 1 tsp | salt | ||||
| 1 tsp | chili powder | ||||
| 1/2 tsp | cumin | ||||
| shredded cheddar | |||||
| corn tortilla chips | |||||
| Directions: | |||||
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Add 1 tablespoon of oil to a large pot over medium heat.
Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo. |
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