Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Chili's Chicken Enchilada Soup

1 T. vegetable oil
4 large chicken breast fillets
½ cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina flour
3 cups water
1 cup enchilada sauce
16 oz. Velveeta
1 t. salt
1 t. chili powder
½ t. cumin

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In a large pot, heat 1 T. of oil over medium heat and brown chicken breasts for about 4-5 minutes per side. Remove and set aside. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup in cups or bowls, and top with shredded cheddar cheese, crumbled corn tortilla chips, and a little salsa. Yield: 12 servings