Better than Chili's Cheesy Chicken Enchilada Soup

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.