Ingredients

• ¼ cup EVOO
• 1 cup yellow onion, diced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 clove garlic
• ½ teaspoon caynenne pepper
• 2 cups masa harina
• 1 pound chicken breasts
• 1 cup enchilada sauce
• 8 ounces velveeta
• 4 cups chicken broth
• 3 cups water
• 1 can diced tomatoes with green chile peppers
• 1 can corn nibblets
• 1 can black beans
• 4 cups water

Instructions

1. Add 1 tablespoon of oil to a dutch oven over high heat. Add chicken breasts and brown.
2. Add onions to pot and saute heat until onions are browned. Remove
3. Add corn niblets and roast in pan
4. Add 4 cups of chix broth, spices
5. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot
6. Add remaining water, enchilada sauce, can of tomatoes, velveeeta cheese to pot and bring to boil
7. Cook for 30 minutes
8. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and picante sauce.

https://www.fperkins.com/recipes/chicken-enchilada-soup-43.php