Amy H. Chili's Chicken Enchilada Soup

Chili's Chicken Enchilada Soup
(from Top Secret Restaurant Recipes 2)

1 Tbs vegetable Oil
1lb skinless chicken breast
1/2 c diced onions
1 clove garlic, pressed
4 c chicken broth
1 c masa harina
3 c water
1 c enchilada sauce
1 16oz box of Velveeta, diced
1 tsp salt
1 tsp chili powder
1/2 tsp ground cumin

1. Add oil to a large pot over meduim heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set aside.
2. Add onion and garlic to the pot and saute over medium heat for 2 minutes or until onion begins to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa 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 chicken into small bite-sized pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls and garnish with shredded cheese, crumbled corn tortilla chips and a spoonful of your favorite salsa or pico de gallo.