Chicken Enchilada Soup

ingredients

1 to 2 tablespoons vegetable oil
1/2 cup sweet onions, chopped
2 cloves garlic
4 cups chicken broth
3/4 cup masa harina (golden corn flour)
3 cups water
2 cans red enchilada sauce (comes in mild, medium and hot -- so whatever suits your taste)
16 ounces Velveeta cheese, cubed
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
1 rotisserie chicken, shredded into bite size pieces
Garnish:
Fresh chopped cilantro
Sour cream
Crumbled tortilla chips

directions

Add oil to pot over medium heat. Add onions and garlic and saute over medium heat until transparent. Add chicken broth. Combine masa harina with 2 cups of water. Whisk until blended and add to pot. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Reduce heat and add the chicken. Cook on low until ready to eat. Don’t cook longer than 30 minutes. Serve in bowls with chopped cilantro, sour cream and crumbled tortilla chips.

Source: Debbie