Makeover Chicken Enchilada Soup

• 2 corn tortillas (6 inches)
• 1/2 teaspoon canola oil
• 1/2 teaspoon chili powder
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 medium onion, chopped
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 5 cups water, divided
• 2 teaspoons reduced-sodium chicken base
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper
• 1/3 cup masa harina
• 8 ounces reduced-fat process cheese (Velveeta), cubed
• 2 cups cubed cooked chicken breast
• 3/4 cup pico de gallo
• 6 tablespoons shredded Colby-Monterey Jack cheese

1. Cut each tortilla lengthwise into thirds; cut each widthwise into 1/4-in. strips. Place strips and oil in a resealable plastic bag; shake to coat. Combine chili powder, salt and cayenne. Add to bag; shake to coat.
2. Arrange tortilla strips on a
3. coated with cooking spray. Bake at 400u0b0 for 6-8 minutes or until crisp, stirring once. Remove to paper towels to cool; set aside.
4. Meanwhile, in a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 4 cups water, chicken base, chili powder, cumin, coriander and cayenne. Whisk masa harina and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
5. Reduce heat. Stir in process cheese until melted. Add chicken; heat through. Ladle into bowls. Top with pico de gallo, shredded cheese and tortilla strips.

corn tortillas, canola oil, chili powder, salt, cayenne pepper, onion, canola oil, garlic, water, chicken base, chili powder, ground cumin, ground coriander, cayenne pepper, masa harina, cheese, chicken breast, pico de gallo, cheese

Taken from www.tasteofhome.com/recipes/makeover-chicken-enchilada-soup/ (may not work)