This soup is one of my favorites! Feel free to add seasonings to your taste.
Matt had me add a bottle of Mexican beer in place of some of the broth, but this is optional.
1 lb boneless skinless chicken breast, chopped
1 small onion, diced
2 cloves garlic, minced
2 T chili powder
2 t ground cumin
1/2 t. cayenne pepper (or to taste)
1 cup masa harina
2-4 cups water
1 large can chicken broth, divided
1 small can Mexican style tomatoes
1/2 lb. Velveeta cheese, cubed
In a large frying pan on medium heat, brown chicken breast in a little oil. Set aside.
Meanwhile, in a large pot on medium heat, saute onions til soft, about 10 minutes. Stir in garlic and cook another minute. Stir in seasonings.
In a large bowl, whisk masa with water til all lumps dissolve. Add to onion mixture and bring to a boil. Cook an additional 2-3 minutes, stirring constantly.
Add browned chicken, broth and tomatoes to onion mixture. Return to a boil, stirring occasionally. Reduce heat to medium low and simmer 15-20 minutes.
Remove from heat; add cheese and stir til it soup is smooth and cheese is melted.
Served with homemade tortilla chips and corn muffins.