Chicken Enchilada Soup
Begin by boiling 1 lb of Chicken Breasts in a small pot.
In an additional larger pot, melt 1 T. Butter .
1 T. Minced garlic. Stir while it softens up.
1 Quart Chicken Broth
1 can Rotel,
Simmer on low-medium heat.
In a small bowl, whisk 1/2 c. Masa Harina into 1 c. WARM water. Mix until this is dissolved, or you will have a gritty texture to your soup.
Add to the chicken broth, and whisk in. Add 1 10oz. Can Mild Enchilada Sauce, 1 tsp. Salt, 2 tsp. Chili Powder, 2 tsp. Cumin, 1/2 tsp. Seasoned Salt.
Shred the chicken when finished cooking, and add to the mixture. Bring to a boil, simmer for 40 minutes or until thickened. Top with cheddar cheese and tortilla chips, and enjoy!
Variations: I added a can of black beans, rinsed and well drained, but you can also add corn or salsa to your liking.