Chicken Enchilada Soup {Chili’s Copycat}

3 chicken breasts, cooked and shredded

½ cup chopped onion

1 clove garlic

1 TBSP. oil

3 cans chicken broth

1 cup masa harina (corn flour)

2 cups wataer

1 can red enchilada sauce

16 oz. Velveeta

1 tsp. salt

1 tsp. chili powder

½ tsp. cumin

In a large pot, saute onion and garlic in oil. Whisk masa harina and water together, then add to pot. Add everything except chicken and simmer on medium-low for 30 minutes. Stir often to keep from sticking. Add shredded chicken just before serving. Garnish with shredded cheese and tortilla chips.