{Chicken Enchilada Soup}

This tastes a lot like the one at Chilis Restaurant. YUM!

1 tbs vegetable oil

3 chicken breasts

1/2 cup diced onion

1 clove garlic

4 cups chicken broth

1 cup of Masa Harina (flour tortilla mix. Not corn)

3 cups water

1 cup of enchilada sauce (I use rosa rita)

16 ounce velvita cheese

1 tsp salt

1 tsp chili powder

1/2 tsp cumin

In a large pot add the oil over medium heat. Add the chicken breasts and brown on both sides. Remove from pan. Add the onion and garlic, saute for 2 minutes. Add the chicken broth. In a medium mixing bowl add the masa harina with 2 cups warm water, mix. Pour into the pot. Add the remaining 1 cup of water and the enchilada sauce, cheese and spices. Bring to a boil. Shred the chicken and add to the pot. Reduce the heat and simmer for about 40 minutes. Serve topped with shredded cheese, sour cream, tortilla chips, pico de gallo, etc.