Chicken Enchilada Soup

I want to preface this with one thing:
THIS IS THE YUMMIEST SOUP EVER. IF YOU MAKE IT, BE PREPARED TO WANT TO HAVE IT ALL TO YOURSELF, DOWN TO THE LAST DROP.

Ok, I have made this soup twice now, and I am going to keep making it, because it is just so great, and once you buy a box of masa harina, you are set for quite awhile…thus, lots of enchilada soup goodness [also adapted from allrecipes.com].

Ingredients:
-1 lb. skinless, boneless chicken breast halves [[a friend of mine made this when I visited her in California recently, and she is vegetarian and used faux-chicken, made out of mushroom paste or something, and I could not even tell the difference]]
-1tbsp. vegetable oil
-1/2 cup diced onion
-1 clove garlic, minced
-1 quart chicken broth [[veggie broth can also be substituted, if you are vegetarian]]
-1 cup masa harina
-3 cups water, divided
-1 cup enchilada sauce [[my friend also made this with homemade enchilada sauce, which was even more delicious than making it with store-bought!]]
-2 cups shredded cheddar cheese
-1tsp. salt
-1tsp. chili powder
-1/2tsp. ground cumin

Directions:
-Cook chicken breasts in oil in a large pot until completely browned; remove and set aside.
-Cook onion and garlic in remaining oil; pour in chicken broth.
-Whisk masa harina and 2 cups of water in a bowl until well-blended. Pour it into the pot with the other cup of water, enchilada sauce, shredded cheese, salt, chili powder, and cumin, then bring to a boil.
-Shred cooked chicken and add to the pot. Reduce heat to simmer for 30-45min. until soup is thickened.
-Serve soup garnished with cheddar cheese, sour cream, and tortilla chips.summer-2008-608

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