Chicken Enchilada Soup

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From the kitchen of my Aunt Jeanmarie

1 T. oil

1 lb. chicken breasts

1/2 onion, diced

1 clove garlic, minced

4 c. chicken broth {I use water and bouillon to equal 4 c.}

1 c. masa harina {Mexican cornmeal flour}

3 c. water

1 can enchilada sauce

1 lb. processed cheese, cubed

1 t. salt

1 t. chili powder

1/2 t. ground cumin

Brown chicken in hot oil. Shred and set aside. Saute onion and garlic. Pour in chicken broth. In a medium bowl combine masa harina and 2 cups of water; whisk until well blended. To onion mixture add the masa harina mixture, remaining water, enchilada sauce, cheese and spices. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30-40 minutes.

Serve with shredded cheese and tortilla chips.