It’s an item that you won’t find on the menu at this national restaurant chain, but ask your server about the soups du
jour and you’ll find this one is available every day of the week. Part of the secret in crafting your clone is the addition of masa harina—a corn flour that you’ll find in your supermarket near the other flours, or where all the Mexican foodstuffs are stashed.

MAKES APPROXIMATELY 12 SERVINGS.

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 Ib. of skinless chicken breast fillets (approx. 3 fillets)
• ½ cup diced onion
• 1 clove garlic, pressed
• 4 cups chicken broth
• I cup masa harina
• 3 cups water
• I cup enchilada sauce
• one 16-ounce box Velveeta, diced
• 1 teaspoon salt
• 1 teaspoon chili powder
• ½ teaspoon ground cumin

GARNISH:

• shredded Cheddar cheese
• crumbled corn tortilla chips
• salsa or pico de gallo

INSTRUCTIONS

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside.
2. Add onion and garlic to the pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded Cheddar cheese, crumbled corn tortilla chips, and a spoonful of your favorite salsa or pico de gallo.