Chicken Enchilada Soup

1 tbs. vegetable oil
1 lb. chicken breasts
1/2 c. diced onion
1 clove garlic, pressed (I use minced garlic)
4 c. chicken broth
1 c. masa harina (mexican tortilla flour)
3 c. water
1 c. enchilada sauce (I use medium but it's up to you how spicy you want it)
16 oz velveeta cheese, cubed
1 tsp. chili powder
1 tsp. salt
1/2 tsp. cumin

Cook chicken breast, set chicken aside. Add oil, onions, and garlic to pot and saute over medium heat for about 2 minutes, or until onions become translucent. Add chicken broth. Combine masa harina with 2 cups water in medium bowl and whisk until blended. Add masa harina mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, velveeta and spices and bring mixture to a boil. Shred chicken into small pieces and add to pot. Reduce heat and simmer soup for 30-40 minutes or until thick, stirring occasionally so it doesn't cook on the bottom.
You can make this soup in the crockpot too, just give yourself more time as it takes longer for the cheese to melt and the soup to thicken.
This soup is really yummy to dip tortilla chips in! We rarely use spoons, just chips! Sour cream, cheese, and pico de gallo is optional but also a very yummy garnish!!

This is a family favorite! Hope you enjoy it :)