Tried and True-sday

Here's the next and super yummy edition of my weekly recipe post. I got this recipe from a friend in our ward (Tara Turner). It is SOOO good! It's one of those meals that Brett actually doesn't mind having as leftovers for the whole week. . . if you know Brett that says A LOT. This is also what I served at the little Jimkeepers gathering. When I first made it I was a little grossed out about putting the Velveeta in it, but trust me, it makes it better. The recipe is supposed to be a remake of the Chili's Chicken Enchilada Soup, but according to Brittany Chili's wasn't nearly as good:) Enjoy and be sure to let me know if you try it out.

Chicken Enchilada Soup

1 Tbsp. Vegetable oil

1 lb. chicken breast fillet

½ cup diced onion

1 clove garlic, pressed

4 cups chicken broth

1 cup masa harina (corn flour)

3 cups water

1 cup enchilada sauce

16 oz. velveeta

½-1 tsp. salt

1 tsp. chili powder

½ tsp. cumin

Garnish: shredded cheddar cheese, corn tortilla chips, pico de gallo, corn, black beans

Add 1 Tbsp. of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side, shred, and 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 corn flour with 2 cups of water in a medium bowl and whisk until well blended. Add mixture to pot with onions, garlic, and broth. Add remaining 1 cup water, enchilada sauce, cheese, and spices to pot and bring to a boil. (Stir frequently, it scorches easily)

Add chicken to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.