Enchilada Soup

Mom made Enchilada Soup yesterday. It was AWESOME!

Here is the recipe:
1 T. Vegetable oil
1 lb. boneless, skinless chicken breast halves
1/2 cup diced onion
1 clove minced garlic
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
1 pound Velveeta, cubed
1 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin
shredded cheese
tortilla chips

Boil chicken in water. When cooked all the way through, drain water and shred. In a large pot, add oil, onions and garlic and sautee. Pour in chicken broth. In a medium bowl combine masa harina with 2 cups water and whick until blended. Add this to the large pot of chicken broth along with remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil and add shredded chicken. Reduce to low heat and simmer for 30 minutes or until thickened.

Garnish with shredded cheese, sliced veggies of your choice and tortilla chips.