Chicken Enchilada Soup

• 1 lb. boneless chicken breast
• 1/2 cup diced onion
• 3 minced garlic cloves, or more
• 4 cups chicken broth
• 1 cup masa harina
• 3 cups water
• 1 cup red enchilada sauce
• 16 oz velveeta cheese, cut in chunks
• 1 tsp salt
• 1 tsp chili powder
• 1/2 tsp cumin
• 4 oz. can diced green chilis
• 15 oz can corn

1. Boil chicken in water for 15 minutes. Cool and shred. Add onion and garlic to pot with 1 Tbls. oil and saute for 2 minutes. Add chicken broth to pot. In seperate bowl, mix 1 cup masa harina and 2 cups cold water until blended. Mix harina to chicken broth mixture. Add last cup of water, enchilada sauce, velveeta, chilis, corn and spices. Bring to boil, stirring frequently. Add chicken to pot. Reduce heat to low and simmer for 30-40 minutes.
2. Serve with:
3. cut tomatoes, fried strips corn tortillas, shredded cheddar cheese, sour cream, guacamole, green onions, black olives

chicken breast, onion, garlic, chicken broth, masa harina, water, red enchilada sauce, velveeta cheese, salt, chili powder, cumin, green chilis, corn

Taken from www.epicurious.com/recipes/member/views/chicken-enchilada-soup-1217698 (may not work)