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Top Secret Chili's Chicken Enchilada Soup

Makes 12 servings

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breasts
• 1/2 cup diced onion
• 1 clove garlic, pressed
• 4 cups chicken broth
• 1 cup masa harina
• 3 cups water
• 1 cup enchilada sauce
• 1 (16-ounce) box Velveeta, diced
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

GARNISH

• Shredded cheddar cheese
• Crumbled corn tortilla chips
• Salsa or pico de gallo

Place oil in a large pot over medium heat. Add chicken and brown for 4 to 5 minutes per side. Set chicken aside. Add onion and garlic to pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.

Combine masa harina with 2 cups of the water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth. Add remaining water, enchilada sauce, Velveeta, salt, chili powder and cumin to pot, and bring mixture to a boil. Shred chicken into bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes, or until thick.

Serve soup in cups or bowls, and garnish with shredded cheese, crumbled tortilla chips and a spoonful of salsa.

(From “ Top Secret Restaurant Recipes 2 ” by Todd Wilbur, Plume.)

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