| 1 lb Boneless Skinless Chicken Breasts (or tenders) | 3 Cups Water, divided |
| 1 Tbsp Vegetable Oil | 1 (10oz) Can Enchilada Sauce |
| 1/2 Cup Diced Onion | 2 Cups Cheddar Cheese, shredded
1 tsp Salt |
| 1 Tbsp Minced Garlic | 1 tsp Chili Powder |
| 4 Cups Chicken Broth | 1/2 tsp Ground Cumin |
| 1 Cup Masa Harina (or corn flour) |
In a large sauce pot or dutch oven cook chicken in vegetable oil until cooked through. Remove and set aside. Saute onion and garlic until tender. Meanwhile, in a small bowl combine masa harina and 2 cups water until well blended. To the pot add chicken broth, masa harnia mixture,1 cup water, enchilada sauce, cheese, salt, chili powder and cumin. Meanwhile shred cooked chicken and add to soup. Bring to a boil, reduce heat and simmer 30 minutes to thicken.
