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Chilli's Chicken Enchilada Soup

• 1 tablespoon vegetable oil
• 1 lb chicken breast fillet (approx. 3 fillets)
• 1/2 cup diced onion
• 1 garlic clove, pressed, to taste
• 4 cups chicken broth
• 1 cup masa harina
• 3 cups water
• 1 cup enchilada sauce
• 16 ounces Velveeta cheese
• 1 teaspoon salt, to taste
• 1 teaspoon chili powder
• 1/2 teaspoon cumin

1. 1 Add 1 tablespoon of oil to a large pot over medium heat.
2. 2 Add chicken breasts to pot and brown for 4-5 minutes per side.
3. 3 Set chicken aside.
4. 4 Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
5. 5 Add chicken broth.
6. 6 Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
7. 7 Add masa mixture to pot with onions, garlic and broth.
8. 8 Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
9. 9 Shred the chicken into small, bite-size pieces and add it to the pot.
10. 10 Reduce heat and simmer soup for 30-40 minutes or until thick.
11. 11 Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

**The soup was extra thick so I just added more water to thin it a little. I used green enchilada sauce, I think red would have tasted better. Turned out super yummy!