Chicken Enchilada Soup

I'm on a soup kick right now. I haven't cooked much recently since smells are a strange and unpredictable phenomenon, but I have eaten lots and lots of soup which seems to settle my stomach and fill me up with one bowl (especially Avgolemono).  I went to Chili's today for lunch and was dead-set on Honey-Chipotle Chicken Crispers which I ordered and ate.  And then I saw someone eating Chicken Enchilada Soup.  And suddenly I really wanted some soup.  It was a serious matter. 

So tonight I asked my hubby if we could make soup for dinner (again).  Actually I sent him a text that said "Can we make chicken enchilada soup for dinner?  Pweeeeeease?".  And he texted back "Yes".  And that's how I ended up braving the kitchen smells and whipping up a batch of Chicken Enchilada Soup that (in my humble opinion) is every bit as yummy as Chili's soup.  Plus, I got to eat it a home in my stretchy pants.  Well, most of my pants are stretchy right now....but that's not the point. 

Here's the recipe.  Enjoy!

1 rotisserie chicken, shredded
1 Tbsp vegetable oil
1/2 cup finely diced onion
3 cloves garlic, minced or pressed
         (you can use less if you want, but why would you?)
4 cups chicken broth
2 cans Rotel, undrained
1 cup masa harina
         (Click the link if you don't know what that is.  It's really not scary!)
3 cups water
1 (10 oz can) red enchilada sauce
1 pound Velveeta cheese, cubed
1 Tsp salt
1 Tbsp chili powder
1 Tsp cumin
1/2 Tsp cayenne pepper (optional for those who live dangerously)

Heat the oil in a large soup pot.  Add the onion and cook for 4-5 minutes until translucent.  Add the garlic and cook for 1-2 minutes until fragrant.    Add the chicken broth and the Rotel and bring to a boil.  Meanwhile, in a small bowl stir together the water and masa harina.  Add the pot once the broth is boiling.  Lower the heat and simmer until thickened.

While the soup is simmering heat a small non-stick pot over medium heat.  Add the cheese and the enchilada sauce.  Stir frequently until the mixture is smooth.  Add it to the soup.

Stir in the seasonings and allow to simmer for 10-15 minutes to blend the flavors.  Add the chicken and heat through.

Serve garnished with crushed tortilla chips, sour cream, fresh pico de gallo, or whatever tickles your fancy.

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