Chicken Tortilla Soup

I found this recipe on recipezaar.com as well, but I tweaked it just a bit. It called for enchilada sauce, but I didn't have any, so I used a can of crushed tomatoes and some taco seasoning instead. It was pretty good! Almost the same as Chili's!

Ingredients:
1 Tbsp olive oil
3 chicken breasts (or about 2-3 cups rotisserie chicken meat)
1/2 cup diced onion
1 garlic clove, minced
4 cups chicken broth (I mad with water and chicken base)
1 cup masa harina (fine corn flour found in Mexican food isle of grocery store)
2 cups water
30 oz can crushed tomatoes
1 tsp taco seasoning
16 oz Velveeta cheese
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
5 cups water
toppings: crushed tortilla chips, sour cream, shredded cheddar cheese

Directions:
1. Add 1 Tbsp oil to large pot over medium heat.
2. Add chicken to pot and brown for 4-5 minutes per side (skip this step if using rotisserie chicken).
3. Set chicken aside.
4. Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent.
5. Add chicken broth.
6. Combine masa harina with 2 cups water in a medium bowl and whisk until blended.
7. Add masa mixture to pot with onions, garlic, and broth.
8. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
9. Shred the chicken into small, bite-size pieces and add to pot.
10. Reduce heat and simmer soup for 30-40 minutes or until thick.
11. Serve soup in bowls. Garnish with crushed tortilla chips and sour cream. Top with shredded cheddar cheese, if desired.