Chili's Chicken Enchilada Soup

Chili's Chicken Enchilada Soup

1 tablespoon vegetable oil
1 pound chicken breast fillets
   -- (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic -- pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 can enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

GARNISHES (optional):
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo

METHOD:
Add vegetable oil to large pot over medium heat. Brown chicken breasts for 4-5 minutes per side. Set chicken aside.

Add onions and garlic to pot and sauté over medium heat for 2 minutes—or until onions begin to become translucent. Add chicken broth.

Combine masa harina with 2 cups water in medium bowl whisk until blended. Add masa mixture to onions, garlic and broth.

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

Shred chicken into small, bite-size pieces. Add it to pot. Reduce heat. Simmer soup for 30-40 minutes or until thick.

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

Recipe Tips:
To save time, use 4 small cans of chicken breast (tuna can size) or 2 large cans instead of shredded chicken breast. You may then use the chicken juice to thin the soup—as it has a tendency to get pretty thick. The chicken juice also adds really good flavor.

If chicken is too dry, try boiling the chicken breasts instead of frying them.

This soup can be a dip for tortilla chips or sauce for nachos