Chicken Enchilada Soup

Ingredients:

2 Tbs butter

3 Chicken Breasts

1 Onion (diced)

1/2 tsp minced Garlic

4 cups Chicken Broth

1 cup Masa Corn Flour

10 ounce can Enchilada Sauce

1 can Rotel Tomatoes with Green Chilies

1/2 can black beans

1/2 bag frozen corn

16 ounce Velveeta Cheese

1 tsp salt

1 tsp chili powder

1/2 tsp cumin

Toppings: (if desired)

shredded cheese, pico, avocado, sour cream, tortilla strips

Cook chicken in the chicken broth, in a crockpot for 4-5 hours.  Once cooked, remove from broth, shred, and set aside. (The crockpot just made cooking the chicken easier for me, but you could cook it any way)

Melt butter in a pot, and saute garlic and onion for about 1 minute. Add chicken broth.

In a bowl whisk Masa Corn Flour with 2 cups warm water, then pour into pot, and add 1 more cup warm water.  Add enchilada sauce, Velveeta, and spices. Bring to a boil, then add shredded chicken.

Turn heat to low, and cook for 30 minutes to an hour.  10 minutes before serving, add corn and black beans.

Add toppings and enjoy.

[original recipe found here, I just changed/added a couple things]