Chili's Chicken Enchilada Soup

1 tablespoon vegetable oil 1 lb. skinless chicken breast fillets ½ c diced onions 1 clove garlic, minced 4 cups chicken broth 1 c masa harina (mexican flour found next regular flour or Mexican section) 3 cups water 1 c red enchilada sauce 16 ounces Velveeta 1 tsp. salt 1 tsp. Chili powder ½ tsp. cumin

1. Add 1 tbsp. of oil to a large pot over med. heat. Add chicken breast to pot and brown for 4 to 5 minutes per side. Set chicken aside.

2. Add onion and garlic to the pot and sauté over med. heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

3. Combine mas harina with 2 cups of water in a medium bowl and whisk until blended. Add mas mixture to pot with onion, garlic and broth.

4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

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

Serve soup in cups or bowls, with garnish of shredded cheddar cheese, crumbled corn tortillas chips and a spoonful of your favorite salsa or pico de galllo.