Broth. In a medium bowl, use a whisk to combine together your chicken bouillon, water (three cups), and seasonings.
Chicken. Place your cubed chicken into your slow cooker. Pour your enchilada sauce over the chicken, stir the ingredients, and then repeat this process with the broth from the last step. Then stir in your minced garlic.
Cook. Cover the slow cooker and cook on high for three hours.
Masa Harina Add the masa harina and the remaining water (one cup) to your slow cooker and stir to combine. Cover the slow cooker and cook for half hour.
Cheese. Carefully stir in the melted cheese to the slow cooker and slow cook for another half hour.
Serve. Taste (carefully as it may be hot) and season the soup as desired. Then serve the soup with tortilla chips or as desired.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!