Chili’s Chicken Enchilada Soup

1 T. vegetable oil
1 lb. chicken breast fillets (aprox. 3 fillets)
½ cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 oz. Velveeta
1 tsp. salt
1 tsp. chili powder
½ tsp. cumin

Garnish:
Shredded cheddar cheese
Crumbled corn tortilla chips pico de gallo

Add 1 T. of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
Add onions and garlic to pot & sauté’ over medium heat for about 2 minutes, or until onions begin to come translucent. Add chicken broth.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size piece and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips and pico de gallo.