Chili’s Chicken Enchilada Soup

1 Tbs. vegetable oil 

1 lb chicken breast 

1/2 c diced onion 

1 clove garlic, pressed 

4 c chicken broth 

1 c masa harina (a corn flour found in the Mexican food section) 

3 c water 

1 c enchilada sauce 

16 oz Velveeta 

1 tsp. salt 

1 tsp. Chili powder 

1/2 tsp. cumin 

Garnish: 

Shredded cheddar cheese 

Crumbled corn tortilla chips 

Sour cream

Add 1 Tbs. 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 and sauté over medium heat for about 2 minutes, or until onions begin to become 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.   WARNING:   It is very easy to scald the soup when you are melting the cheese so be very careful with the heat when the cheese is melting. 

Shred the chicken into small, bite-size pieces and add it to the pot.   Reduce heat and simmer soup for 30-40 minutes or until thick.