Chicken Enchilada Soup (Chili's Copycat Recipe)

Ingredients

1 tbsp olive or vegetable oil
1 lb chicken breast fillets cut into cubes
1/2 cup diced onion
1 clove minced garlic (or more)
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cut into cubes
1 tsp salt
1 tsp chili powder
1/2 teaspoon cumin

Instructions

Add 1 tbsp of oil to a large pot over medium heat.  Add cubed chicken to pot and brown for 4-5 minutes.  Set chicken aside.

Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.  Add chicken broth.

Combine masa carina with 2 cups of water in a medium bowl and whisk until blended.  Add masa mixture to pot with onions, garlic and broth.

Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

Add the chicken back to the pot.  Reduce heat and simmer soup for 20-30 minutes or until thick.

Garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.