Chicken Enchilada Soup

This soup is sooo good!

Chicken Enchilada Soup

1 T. vegetable oil
1 pound chicken, chopped
1/2. c. diced onion
1 clove minced garlic
4 c. chicken broth
1 c. masa harina
3 c. water
1 can red enchilada sauce
1 pound processed American cheese
1 t. salt
1 t. chili powder
1/2 t. cumin

Add oil to large pot over medium heat. Add onions and garlic and saute for 2 minutes, or until translucent. Add chicken broth. Combine masa harina with 2 cups of water in 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. Bring to boil. Add chicken and reduce heat. Simmer for 30-40 minutes or until thick.

Garnish with grated cheese, corn tortilla strips and pico de gallo.