Serve this soup in cups or bowls, and garnish with shredded Cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

INGREDIENTS | SERVES 12

• 1 tablespoon vegetable oil
• 1 pound chicken breast fillet
• ½ cup diced onion
• 1 pressed garlic clove
• 4 cups chicken broth
• 1 cup masa harina
• 3 cups water
• 1 cup enchilada sauce
• 16 ounces Velveeta cheese
• 1 teaspoon salt, or to taste
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Shredded Cheddar cheese, for garnish
• Crumbled corn tortilla chips, for garnish

1. In a large pot over medium heat, add 1 tablespoon of oil. Add the chicken breasts and brown for 4–5 minutes per side. Set chicken aside.

2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add the chicken broth.

3. In a medium bowl, combine the masa harina with 2 cups of water and whisk until blended. Add the masa mixture to the pot with onions, garlic, and broth.

4. Add the remaining water, enchilada sauce, cheese, and spices to the pot and bring to a boil.

5. Shred the chicken into small, bite-size pieces and add to the pot. Reduce the heat and simmer for 30–40 minutes, or until thick.