Chili’s Cheesy Chicken Enchilada Soup (Copy Cat)

• 1/2 lb chicken tenderloins
  
• 2 TBSP minced onion (or use fresh)
  
• 1 tbsp garlic powder (or use fresh)
  
• 2 cups chicken broth (water + cube)
• 1 cup water
  
• 1/2 cup masa harina
• 1/2 cup enchilada sauce (I use taco bell mild sauce)
  
• 8 ounces Velveeta
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin

Garnish (optional)

• crumbled corn tortilla chips
• shredded lettuce

1. Put broth in crock pot and turn on low.
2. Add onions and garlic to pot.
3. Combine masa harina with 1 cup of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add enchilada sauce, velveeta and spices to pot.
5. Cut the raw chicken into small, bite-size pieces and add it to the pot. Cook on low for 3-4 hours until thick. (Stirring occasionally)
6. Serve soup in cups or bowls, and garnish with, crumbled corn tortilla chips, and lettuce.

Makes 4 servings

Nutrition
Calories 221
Fat 9g
Sat Fat 4.5g
Cholesterol 28mg
Sodium 1736mg
Potassium 10mg
Carbs 20g
Fiber 1g
Sugars 6g
Protein 19g