Chili's Chicken Enchilada Soup


Ingredients
1 tbsp. vegetable oil
1 pound boneless skinless chicken breasts
1/2 cup diced onion
1 clove garlic, minced
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup prepared enchilada sauce
16 ounces Velveeta cheese
1 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin

shredded cheddar cheese
crumbled corn tortilla chips
prepared pico de gallo

Directions
Heat oil in a large pot over medium heat. Add chicken breasts and brown on both sides. Transfer chicken to a plate. Add onions and garlic to pot and cook 2 minutes. Stir in broth. Stir together masa harina and 2 cups water in a medium bowl. Add to pot along with remaining 1 cup water, enchilada sauce, Velveeta, salt, chili powder and cumin. Heat to a boil. Shred chicken into bite-size pieces and add to soup. Simmer soup 30 to 40 minutes until thickened. Garnish with cheddar, corn chips and pico de gallo before serving.

Serves 10 to 12.

Recipe published on RecipeQuick.com