Chicken Enchilada Soup II Recipe

Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.

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

In a medium bowl combine masa harina with 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.