Chicken Enchilada Soup

**This recipe came from http://www.lilluna.com/2010/11/recipe-tip-deal-of-week-chilis-chicken.html

Everyone in our family loved this and even the guests we had over. This for sure is a new family favorite. I was actually surprised at how mild the flavor was. There is alot you could do with this recipe and it would still be delicious. You could double the enchilada sauce and then reduce the water by a cup, you could probably even add a can of diced tomatoes with green chiles, if you are a cilantro lover, you could certainly add cilantro and that would be great. Next time I make this I will double the enchilada sauce and reduce the water by 1 cup and see what we think and also add some black beans. **

Chicken Enchilada Soup
•1 tablespoon vegetable oil
•1 lb chicken breast fillet (approx. 3 fillets)
•1/2 cup diced onion
•1 garlic clove, pressed, to taste ( I used minced garlic)
•4 cups chicken broth
•1 cup masa harina (I would not sub this out. I think it needs this flavoring verses regular flour)
•3 cups water
•1 cup La Victoria enchilada sauce
•16 ounces Velveeta cheese
•1 teaspoon salt, to taste
•1 teaspoon chili powder
•1/2 teaspoon cumin

Garnish
•cilantro (optional)
•crumbled corn tortilla chips

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

Add onions and garlic to skillet and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. Pour into a stock pot.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. (I put mine in the blender) 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 minutes.

Serve with crumbled corn tortilla chips. You can also use cilantro if you like that flavor. The picture shows cheese on the top. You really DON'T need it though because there is so much cheese flavor in the soup.