Chicken Tortilla Soup

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 60 Minutes

Servings: 10

Ingredients:

2 tablespoon(s) olive oil

2 pound(s) chicken breasts shredded

2 clove(s) garlic minced

1 cup(s) onions diced

8 cup(s) chicken broth

2 cup(s) masa havina (mexican corn flour)

6 cup(s) water

20 ounce(s) enchilada sauce

32 ounce(s) velveeta cheese cubed

2 teaspoon(s) sea salt

2 teaspoon(s) chili powder

1 teaspoon(s) cumin

15 ounce(s) black beans

15 ounce(s) corn

15 ounce(s) tomatoes diced

Directions:

1. Cook chicken in oil and shred
2. add diced onion and garlic, simmer until translucent
3. add chicken broth and bring to boil
4. mix in mash havina
5. add half of water
6. add enchilada sauce
7. cut cheese into 1 cubes and add to liquid to melt. Keep stiring to avoid scorching the cheese
8. add salt, chili power and cumin
9. add half of water and let soup simmer for 30 mintues

By RecipeOfHealth.com