Chicken Enchilada Soup

Ann Candler gave me this recipe. She won two chili/soup cook offs at work. This recipe makes a lot so be prepared to serve a lot of people.

1 Tablespoon vegetable oil
1 lb boneliess, skinless chicken breast halves (I use a whole chicken)
1/2 c diced onion
1 clove garlic, minced
4 cups chicken broth
1 cup masa harina (Mexican flour)
3 cups water, divided
1 c enchilada sauce
1 lb processed cheese, cubed
1 t salt
1 t chili powder
1/2 t ground cumin
I add jalepano peppers

Heat oil in large pot over medium heat, brown chicken breasts for 5 minutes on ea side. Shred and set aside

To the pot add onions and garlic; saute for 2 minutes or until onion is translucent. Pour in chicken broth.

In a medium bowl combine masa harina w/2 cups of water and whisk until well blended.

To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil, add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes or until thickened.

Enjoy.