Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: add vegetable 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. add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to look translucent. add chicken broth. combine masa harina with 2 cups water in a medium bowl and whisk until blended. add masa mixture to pot with onions, garlic, and broth. add remaining water, enchilada sauce, cheese, and spices to pot and bring to a boil. 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. serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Target recipe: cover chicken halfway with water and simmer until tender.bone and chop chicken. brown onion and garlic in butter. remove garlic, add chicken, cumin and picante sauce. salt and pepper to taste and simmer 5 minutes. soften tortillas on hot, well oiled griddle. fill tortillas with chicken mixture and cheese, reserving 2 cups cheese for topping. place in a 13 x 7 1/2 inch casserole dish. mix soup, sour cream and cumin. pour over casserole. top with remaining cheese and jalapeno peppers. sprinkle with paprika. bake at 350 degrees until hot and bubbling.