My husband is not as fond of this as my children and I are, but this is such an easy entree that I’ll reserve this for lunches and other meals when he’s not around. It freezes and thaws beautifully, much to my surprise!
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|Olive oil||1 T.||2 T.||3 T.||1/4 C.||1/4 C. + 1 T.||1/4 C. + 2 T.|
|Chicken breast; boneless, skinless||3||6||9||12||15||18|
|Water, divided||7-1/2 C.||15 C.||22-1/2 C.||30 C.||37-1/2 C.||45 C.|
|Chicken bouillon cubes (or granules, one cube = 1 t. granules)||4||8||12||16||20||24|
|Finely diced onion||1/3 C.||2/3 C.||1 C.||1-1/3 C.||1-2/3 C.||2 C.|
|Garlic cloves; minced||1||2||3||4||5||6|
|Masa harina*||1 C.||2 C.||3 C.||4 C.||5 C.||6 C.|
|Enchilada sauce||1 C.||2 C.||3 C.||4 C.||5 C.||6 C.|
|Processed cheese spread (like Velveeta- I use a store brand)||1 lb.||2 lbs.||3 lbs.||4 lbs.||5 lbs.||6 lbs.|
|Salt||1 t.||2 t.||1 T.||1 T. + 1 t.||1 T. + 2 t.||2 T.|
|Chili powder||1 t.||2 t.||1 T.||1 T. + 1 t.||1 T. + 2 t.||2 T.|
|Ground cumin||1/2 t.||1 t.||1-1/2 t.||2 t.||2-1/2 t.||1 T.|
|EITHER Fresh parsley or cilantro, minced||2 T.||1/4 C.||1/4 C. + 2 T.||1/2 C.||1/2 C. + 2 T.||3/4 C.|
|OR Dried parsley flakes or cilantro||1/2 t.||1 t.||1-1/2 t.||2 t.||2-1/2 t.||1 T.|
Heat 4 cups of the water to simmering and add the bouillon to it. Stir until it dissolves, then set aside.
With a meat mallet or rolling pin, gently pound the thick portion of each chicken breast to make the whole breast an even thickness. Heat the oil in a heavy-bottomed large pot set over medium heat. Brown the chicken breasts in the oil for 3-4 minutes per side until cooked through and lightly browned. You don’t want to over-brown the chicken or it will be tough. You just want to make sure the meat is no longer pink in the center. Remove the chicken from the pot to cool.
Add the onions to the pot and sauté until they are translucent and beginning to brown a little. Add the garlic and chicken bouillon/water to the pot. Gradually mix two cups of water into the masa harina with a whisk until all the water is incorporated and there are no lumps. Add the masa mixture to the pot. Add the remaining water to the pot and bring it to a boil, stirring occasionally.
While the mixture is heating, cube the cheese. When the mixture boils, add the cheese, reduce the heat to simmer, and stir occasionally until the cheese is melted and well blended into the soup. Use two forks or your fingers to shred the chicken. Add it to the pot and heat through. To eat the soup immediately, continue to heat until the soup is as thick as you desire. To freeze, follow directions below.
If you are planning to freeze the soup, remove it from heat as soon as the cheese is melted. Stir in the chicken and allow the soup to cool. It will thicken as it cools. Stir the soup occasionally as it cools. Freeze in labeled bags or containers.
Thaw and heat in a microwave, or over very low heat on a stove. Serve with corn chips.
*Note: Masa harina, a flour made from corn and lime, is either found with the other flours or in the Hispanic foods section of larger supermarkets. Don’t try to substitute with regular flour or cornmeal!
ALSO: Shredded pork or beef could be substituted for the chicken.
Per Serving: 592 Calories; 37g Fat (53.3% calories from fat); 40g Protein; 32g Carbohydrate; 2g Dietary Fiber; 142mg Cholesterol; 2886mg Sodium.
Exchanges: 1 Grain (Starch); 5-1/2 Lean Meat; 1/2 Vegetable; 5 Fat; 1 Other Carbohydrates.