Chicken Enchilada Soup
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin

In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

What is masa harina?

I had the same question.

what is mas harina?

here is the link about masa harina

http://bakingbites.com/2008/07/what-is-masa-harina/

Sounds really good.

Sounds good!!! Do you have a good recipe for Chicken Tortilla Soup too?

Thanks! It does sound good!

YUM!!!!!!! :thumbup: :thumbup:

Masa harina is very finely ground corn flour, compared to your regular cornmeal - it also has a subtle lime flavor, added during the process

I use it a lot, it's great to thicken chili & enchilada sauces a bit too :)