This one is for you Marissa! Hope this satisfies your craving. It really is so good!
Ingredients
1 Tbsp. Vegetable oil
1 lb. chicken breast fillet
½ cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (corn flour)
3 cups water
1 cup enchilada sauce
16 oz. velveeta
½-1 tsp. salt
1 tsp. chili powder
½ tsp. cumin
Garnish: shredded cheddar cheese, corn tortilla chips, pico de gallo, corn, black beans
Directions
Add 1 Tbsp. of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side, shred, and 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 corn flour with 2 cups of water in a medium bowl and whisk until well blended. Add mixture to pot with onions, garlic, and broth. Add remaining 1 cup water, enchilada sauce, cheese, and spices to pot and bring to a boil. (Stir frequently, it scorches easily)
Add chicken to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.