Chicken Enchilada Soup

Dice the chicken breasts into small, bite-sized cubes. Dice the onion and mince the garlic.

Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken, onion, and garlic.

Sauté until the chicken is lightly browned and the onions are soft.

Season with salt, pepper, chili powder, and ground cumin. Stir to combine.

Pour in the red enchilada sauce, water, and chicken broth. Stir everything together.

In a separate bowl, whisk together the masa harina and warm water until a smooth slurry forms.

Pour the masa slurry into the soup, stirring as you pour to prevent clumps. This will thicken the soup.

Add the cubed processed cheese to the soup and stir until it is completely melted and incorporated.

Reduce the heat to low and let the soup simmer for about 20 minutes, allowing it to thicken and the flavors to meld.

Ladle the finished soup into bowls. Garnish with tortilla strips, a spoonful of pico de gallo, and a sprinkle of shredded cheddar jack cheese before serving.