Chicken Enchilada Soup

Ingredients:

• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 quart chicken broth
• 1 cup masa harina or 8-10 corn tortillas
  
• 3 cups water, divided
• 1 cup enchilada sauce
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

Directions:

1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3. If using masa harina: In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4. If using corn tortillas: Add tortillas, water, enchilada sauce, cheddar, salt, chili powder, and cumin. Bring to a boil. The corn tortillas will dissolve and give texture to the soup. Can add more broth to thin it out if needed.
   
5. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

(submitted by Janis Hansen, adapted from allrecipes.com)