Chicken Enchilada Soup

Ingredients: One pound skinless, boneless chicken breast halves (0r Substitute one pound cooked rotisserie chicken-shredded), 1 tablespoon vegetable oil, One half cup diced onion, One clove garlic, minced; four cups chicken broth, One cup masa harina (half cup for a thinner soup), Three cups water, divided; One cup enchilada sauce (Ortega or Las Palmas), Sixteen ounces of Velveeta cheese (Mexican Velveeta works even better), One teaspoon salt, One teaspoon chili powder, One half teaspoon ground cumin. One quarter cup chopped chives (optional as garnish), One cup of shredded cheddar cheese, Tortilla Strips or crumbled tortilla chips.

Preparation: In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth. In a bowl, whisk together masa harina (cut masa in half for a thinner soup) and two cups water until well blended. Pour into pot with remaining one cup water, enchilada sauce, Velveeta cheese, salt, chili powder and cumin. Bring to a boil. Shred cooked chicken and add it to the pot. Reduce heat and simmer 20 minutes, until thickened.