Chicken Enchilada Soup

3 or 4 chicken breasts
1 T vegetable oil
1/2 cup diced onion
1 clove garlic, minced
4 cups chicken broth
1 cup masa-harana
3 cups water
1 cup enchilada sauce
16 oz. velveeta cheese
1 tsp salt
1 tsp chili powder
1/2 tsp cumin

In a saucepan with oil, saute onion and garlic, then add shredded chicken. Add broth. In a separate bowl, combine masa harana and 2 cups of water. Whisk until blended. Add to broth. Add 1 cup water, enchilada sauce, cheese, and spices. Simmer 30-40 minutes until thickened.


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