1 tablespoon vegetable oil

1 lb chicken breast fillet (approx. 3 fillets)

1/2 cup diced onion

1 garlic clove, pressed, to taste

4 cups chicken broth

1 cup masa harina

3 cups water

1 cup enchilada sauce

16 ounces Velveeta cheese

1 teaspoon salt, to taste

1 teaspoon chili powder

1/2 teaspoon cumin

Garnish

  

shredded cheddar cheese

crumbled corn tortilla chips

Pico de Gallo

2 medium tomatoes, diced

1/2 cup diced Spanish onion

2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed

2 teaspoons finely minced fresh cilantro

1 pinch salt

Add 1 tablespoon of oil to a large pot over medium heat.  Add chicken breasts to pot and brown for 4-5 minutes per side.  Set chicken aside.  Add chicken broth.

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.  Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

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.

Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

8  Servings