1 T vegetable oil
1 lb boneless, skinless chicken breasts
1/2 cup diced onion
2 cloves minced garlic
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup red enchilada sauce
16 oz Velveeta cheese – cut into 1/2 inch cubes
1 t salt
1 t chili powder
1/2 t cumin
Saute the chicken breasts to brown ( about 4-5 minutes). Remove the chicken and add onions and garlic to the oil, sauteing until they are translucent. Add the chicken broth, enchilada sauce, salt, chili powder and cumin.
Add the masa harina to 3 cups of water and stir to blend. Add to the soup, bring to a boil and reduce the heat to a simmer.
Add the cheese and simmer to melt. Shred the chicken and add to the soup. simmer until thick and serve with corn chips.