Copycat Chili's Chicken Enchilada Soup

Ingredients:

1 tablespoon vegetable oil
1 lb chicken breast fillet (approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed to taste
4 cups of chicken broth
1 cup of masa harina
3 cups of water
1 cup enchilada sauce
16 oz of Velveeta cheese
1 tsp salt to taste
1 tsp chili powder
1/2 tsp cumin

Garnish:

Shredded cheddar cheese
Crumbled corn tortilla chips

Pico de Gallo:

2 medium tomatoes diced
1/2 cup sliced Spanish onion
2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
2 tsp finely minced fresh cilantro
1 pinch of salt

Directions:

Add 1 tablespoon of oil to a large pot over medium heat.  Add chicken breasts to pot and brown for 4-5 minutes per side.  Set chicken aside.  Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.  Add chicken broth.  Combine masa harina with 2 cups of water in a 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 and bring mixture to a boil.  Shred the chicken into small, bite-size pieces and add it to the pot.  Reduce heat and simmer soup for 30-40 minutes or until thick.  Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

 A friend of mine posted on facebook that her family was having this for dinner one night.  I asked her for the recipe and can't wait to try it, it sounds so yummy.  Thanks Jessica!