Cheesy Chicken Enchilada Soup

Okay-- SUPER YUM and even better when served with salty tortilla chips!!

1 Tbls. vegetable oil
3 chicken boneless-skinless chicken breasts
1/2 c diced onions
1 clove garlic
4 C. chicken broth
1 C. masa harina
3 C. water
1 C. red enchilada sauce
16 oz Velveeta cheese, cubed
1 tsp salt
1 tsp chili powder
1/2 tsp ground cumin

Add 1 Tbls oil to large pot and brown chicken breast 4-5 min per side.   Set aside chicken.
Add onion and garlic to oil and saute over medium heat for about 2 mint-- until onion become clear.
Add chicken broth.
Combine masa harina with 2 c. water in medium bowl and whisk until blended.  Add masa mixture to pot.
Add remaining water, enchilada sauce, cheese, spices, and bring mixture to a boil.
Shed chicken into small bite size pieces and add to pot.  Reduce eat and simmer 30-40 min, or until thick.    Serve soup in bowls or cups topped with shredded cheese.

I suggest serve over chips, or use chips to dip--- could also sprinkle with olives/sour cream, etc

Mary Ann Garner