3 boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup onion, diced
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water
1 cup Pace Red Taco Sauce
1 pound Velveeta cheese, cubed
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
Garnish – cheddar cheese, corn tortilla chips, sour cream
Place
chicken breasts on lightly greased baking sheet and bake in a 350
degree oven until just cooked through. Set aside to cool. In a large
heavy pot, sauté onion in oil for about 2 minutes over medium heat until
translucent; add garlic and continue to cook for 1 minute. Add chicken
broth. In a medium bowl, combine masa harina with 2 cups of water and
whisk until blended. Add the masa mixture to the pot and stir to
blend. Add remaining 1 cup water, taco sauce, and cheese to pot and
continue to stir until mixture comes 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
sour cream. Makes 10 servings.
