Chicken Enchilada Soup

1 T. Vegetable oil

1 pound chicken breast

1/2 c. Diced onion

Minced garlic

4 c. Chicken broth

1 c. Masa harina

3 c. Water

1 c. Red enchilada sauce

16 ounces velvetta 

1 t. Salt

1 t. Chili powder 

1/2 t. Cumin

Boil chicken and shred. Fry onion and garlic in oil until onions are translucent. Add ingredients to a pot. Add broth. Combine masa with 2 cups of the water. Whisk until blended. Add remaining water, enchilada sauce, cheese & spices. Simmer 30-40 minutes. Garnish with tortilla chips and fresh pico de gallo.

Pico: 2 medium diced tomatoes 

1/2 c. Diced onion

2 t. Fresh jalapeño 

2 t. Fresh cilantro

Pinch of salt

-Mandy