Ingredients
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
5 c. low-sodium chicken broth
1 c. masa harina
1 c. enchilada sauce
16 oz. Velveeta, cut into cubes
2 c. shredded chicken
1 tsp. chili powder
1/2 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1 c. shredded Monterey jack, for garnish
1 c. shredded cheddar, for garnish
Crushed tortilla chips, for garnish
Preparation
Step 1In a large pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute. Add broth and bring to a boil. Step 2Meanwhile, in medium bowl, whisk together 2 cups water and masa harina until smooth. Add to pot, whisking constantly until no lumps remain. Add enchilada sauce and Velveeta and cook, stirring often, until melted. Stir in chicken, chili powder, and cumin. Season with salt and pepper. Step 3Garnish with cheeses and tortilla strips before serving.
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