Ingredients

3 chicken breasts, cooked and cubed
1-2 teaspoons minced garlic
2 (14.5-ounce) cans chicken broth
1 cup masa harina, corn tortilla mix, (found near flour/corn muffin mix)
3 cups water, divided
1 cup mild red enchilada sauce
16 ounces Velveeta cheese, cubed
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon chili powder
½ teaspoon cumin
chopped tomatoes, for garnish
corn tortilla strips, for garnish

Instructions

Add garlic to a large pot and saute for 1-2 minutes. Add chicken broth.
In a medium bowl, whisk masa harina and 2 cups water until well blended. Add masa mixture to the pot.
Add remaining water, enchilada sauce, cubed Velveeta cheese, salt, onion, powder, chili powder and cumin. Bring to a boil.
Add cubed chicken, reduce heat, and simmer for 30 minutes. **Add more broth, if needed, for the desired consistency.
Garnish with chopped tomatoes and tortilla strips.

Notes

Masa Harina. To get the right flavor you need to use masa harina. Make a similar substitute by putting stale corn tortillas in a food processor and pulsing until you reach a flour-like texture.
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 3-6 months. Reheat on the stovetop on low or in the microwave.
Freezer meal. Follow the recipe except for adding the cheese. Allow the soup to cool, and store it in an airtight freezer-safe container for up to 6 months. Thaw overnight in the fridge. Reheat it on the stovetop over medium-low heat using a large cooking pot or Dutch oven or reheat it in a crockpot. Once heated, add the cheese mix to combine.