• 2  boneless skinless chicken breasts(cooked and shredded)
• 2 cloves garlic(minced)
• 1 small onion, finely chopped
• 1 tablespoon cooking oil(divided)
• 3(14 1/2ounce)cans chicken broth
• 1(19ounce)can of mild red enchilada sauce
• 1/3 cup masa harina(Corn Flour)
• 1 teaspoon ground cumin
• 1/2-1 teaspoon chili powder
• 10 ounces diced tomatoes(drained) or tomatoes and green chilies(I use Rotel)
• 5  corn tortillas (optional)
• 1-2  avocado(diced)
• 2  green onions(diced)
• 1 cup cheese, blend such as monterray jack/colby or monterey jack pepper cheese
• tortillas, strips or broken up tortilla chips
• 1/4 cup sour cream(I use Fat free)

Directions
In a medium sauce pan heat 1 tsp of cooking oil, sautee garlic and onion until tender and translucent.  Turn heat to low and shred chicken meat into vegetable mixture, stir until combined and heated.  Set aside.  Pour enchilada sauce into a small mixing bowl and add Masa Harina, stir with a whisk until there are no lumps and mixture is smooth.  Heat chicken broth in a large pot and add 1 1/2 cups of Masa Harina/Enchilada mixture to broth.  Stir with a whisk.  Continue to heat and add cumin, chili powder and tomato or tomato and green chili combo.  Bring to a slow boil and reduce heat, add chicken/onion/garlic mixture. Simmer for 20-30 minutes.  Serve with toppings, may add a dollop of sour cream and then sprinkle on toppings of your choice.  Tortilla Strip option: While soup is simmering cut corn tortillas into small strips.  Brush with remaining cooking oil and cook at 350°F for 5-8 minutes until very lightly brown and crisp