Chicken Enchilada Soup
Posted by: Tuddles  Tue, 13 Apr 2004, at 6:20 a.m.
 
1 tablespoon oil
3 boneless, skinless, chicken breasts
1/2 cup diced onion
2 cloves minced garlic
4 cups chicken broth
1 cup masa harina or 1/2 cup cornstarch
3 cups water
1 cup enchilada sauce
1 (16-ounce) package Velveeta
1 teaspoon salt
Tortilla chips

Cook chicken breasts in oil for 4 to 5 minutes per side. Shred chicken.
Sauté onion and garlic until onions are clear.
Put onion and garlic in soup pot.
Add chicken broth. Mix masa harina or cornstarch with 2 cups of water.
Add to pot. Add remaining water, enchilada sauce, cheese and spices.
Boil. Add chicken. Simmer soup for 30 minutes or until thick.
Serve with tortilla chips.