Chili's Chicken Enchilada Soup

1/4 cup vegetable oil
1 1/2 cups onion, diced
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1/4 tsp cayenne pepper
1 cup Masa Harina (found in the Mexican isle of your grocery store)
4 cups chicken broth
1 cup chunky salsa
1 (15oz) can RED enchilada sauce
8 ounces Velveeta cheese, cubed
3 cups chicken, shredded
Tortilla strips
Sour cream

Heat the oil in a 3-qt saucepan.
Once hot, add the onions and spices and saute until onions are soft and translucent, about 5 minutes.
In a separate bowl combine the Masa harina with 4 cups of chicken broth and whisk until combined.
Pour mixture into the large pot, and stir constantly, cooking, for 2-3 minutes. Mixture will become thick.
Pour in the remaining chicken broth, enchilada sauce and salsa, stir and bring to a boil.
Add the cubed Velveeta cheese, and stir until melted. Stir in the shredded chicken.
Serve topped with sour cream and tortilla strips.

That sounds really good, I’m going to have to make that one.