Chicken Enchilada Soup

Total cook time: 1 hour
3 chicken breasts
1/2 cup diced onion
1 clove galic, pressed
4 cups chicken broth
1 cup masa harina (corn flour)
3 cups water
1 cup enchilada sauce
16 oz. Velveeta
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
Garnish: shredded cheese, crumbled or shredded corn tortilla chips, pico de gallo

In a large pot, cook chicken breasts until browned and set aside to cool. In the same pot, saute onions and garlic for approximately 2 minutes or until onions begin to become translucent. Add chicken broth. In a medium bowl, combine masa harina with 2 cups of water and whisk until blended. Add masa mixture in pot of broth. Add remaining water, enchilada sauce, velveeta, and spices to pot and bring to a boil. Shred chicken into small, bite-sized pieces and add into pot. Reduce heat and simmer for 30-40 minutes, or until thick.

Serve in bowls or large cups, garnish with shredded cheese, pico de gallo, and top with tortilla chips.