• 1 tablespoon vegetable oil
• 1 lb. of chicken breast fillets (approx. 3 fillets)
• 1/2 cup diced onion
• 1 clove garlic, pressed
• 4 cups chicken broth
• 1 cup masa harina (flour found in baking section of stores)
• 3 cups water
• 1 cup enchilada sauce
• 16 ounces Velveeta
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Garnish
• shredded cheddar cheese
• crumbled corn tortilla chips
• pico de gallo
• Pico de Gallo
• 2 medium tomatoes, diced
• 1/2 cup diced Spanish onion
• 2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
• 2 teaspoons finely minced fresh cilantro
• Pinch of salt

Directions
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 onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. 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.