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 :)

Lime Soup with Tortillas and Chicken

I saw this recipe on TV yesterday & decided to try it. I made some adjustments, so I'm giving you the Hilary Seiter version.

Saute: (in your soup pot)
1 small onion, diced
1 Tbs olive oil
1 carrot, peeled & sliced fairly thin

Then add:
2 cans chicken stock/broth
3-4 big Tbs lime juice
1 tsp apple cider vinegar
1 - 2 tsp ground cumin
1 Tbs oregano
and boil til carrots are tender

Then add:
1 can black beans, rinsed & drained
1 chicken breast, cooked & diced
a bunch of cilantro, chopped

Top with:
corn tortillas that've been sliced into strips & fried til crispy in 1-2 Tbs of olive oil (this is the best part). We also ate it with warm corn tortillas & it was good, but not as good as the strips.
The lady on TV topped hers with diced tomato & avocado.

This makes 2-3 big servings. The original recipe calls for 6 cups of chicken stock, but I didn't want to have that much left over.