Chicken Enchilada Soup

Submitted by: Leah Jacobson

1 pound chicken, cut up and cook

1 diced onion sautéed with 1 garlic clove

Add 4 c. chicken broth

Whisk together 2 c. of water with 1 c. Masa flour (found in the Mexican aisle of the grocery store). Whisk til smooth. Add to previous ingredients.

Add:

1 c. water

whole can of enchilada sauce (green or red)

16 oz. Velveeta cut up

1 tsp. salt

1/2 tsp. cumin

1 tsp. chili powder

Add red pepper

Stir until cheese melts. Garnish with cilantro, sour cream, chips.