• 1 Tbsp vegetable oil
• 1 lb. of chicken breast fillets (about 3)
• ½ cup diced onion
• 1 clove garlic, pressed
• 4 cups chicken broth
• 1 cup masa harina
• 3 cups water
• 1 cup 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 medium heat. Add chicken breast to pot and brown for 4-5 minutes per side. Set chicken aside.
2. 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.
3. 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.
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 the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Garnish with shredded cheese, pico de gallo, or corn chips.

I have used previously cooked chicken or left over turkey in this soup. It also works well as a dip for tortilla chips.