Norma Adam's Chicken Enchilada Soup

• 1 tablespoon oil
• 1 lb boneless skinless chicken breast
• 12 cup diced onion
• 1 garlic clove, minced
• 4 cups chicken broth
• 1 cup masa harina
• 3 cups water, divided
• 1 (10 ounce) can enchilada sauce
• 16 ounces Velveeta cheese, cubed
• 1 teaspoon chili powder
• 12 teaspoon cumin
• parmesan cheese (to garnish) (optional)

1. Heat oil in a large pot over medium heat.
2. Brown chicken 4 to 5 minutes per side or until cooked through.
3. Remove and set aside.
4. Add onion and garlic to pot and saute until the onion is translucent.
5. Add chicken broth.
6. In a medium bowl, combine masa harina with 2 cups water and whisk until blended.
7. Add masa mixture to pot with onions, garlic and broth.
8. Add remaining 1 cup water, enchilada sauce, cheese, chili powder and cumin to pot and bring mixture to a boil.
9. Shred or cut chicken into small pieces and add to the pot.
10. Reduce heat and simmer for about 30 minutes.
11. Garnish with Parmesan cheese, if desired.

oil, chicken breast, onion, garlic, chicken broth, masa harina, water, enchilada sauce, velveeta cheese, chili powder, cumin, parmesan cheese

Taken from www.food.com/recipe/norma-adams-chicken-enchilada-soup-204141 (may not work)