Chicken

• 1 tablespoon vegetable oil
• 1 lb chicken breast fillet (approx. 3 fillets)
• 12 cup diced onion
• 1 clove garlic, pressed
• 4 cups chicken broth
• 1 cup masa harina or 1 cup cornflour
• 3 cups water
• 1 cup enchilada sauce
• 16 ounces Velveeta cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 12 teaspoon cumin

1. Add 1 tablespoon of oil to a large pot over medium heat.
2. Add chicken breasts to pot and brown for 4-5 minutes per side.
3. Set chicken aside then add the onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent.
4. Add chicken broth Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
5. Add masa mixture to pot with onions, garlic and broth.
6. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
7. Then shred the chicken into small, bite-size pieces and add it to the pot.
8. Reduce heat and simmer soup for 30-40 minutes or until thick.
9. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips.

vegetable oil, chicken breast fillet, onion, clove garlic, chicken broth, masa harina, water, enchilada sauce, velveeta cheese, salt, chili powder, cumin

Taken from www.food.com/recipe/chicken-61152 (may not work)