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1
Preheat your oven to 350 F.
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2
Heat an oven-safe large skillet on medium heat. Add 2/3 of the canola oil and swirl it around in the pan. Season the chicken breasts with the cumin, chili powder, and salt. Add the chicken to the skillet, and brown on both sides. Once browned, place the skillet in the oven for about 15 minutes, or until the chicken is cooked through. Carefully remove the skillet from the oven, and let the chicken cool. Once cooled, cut into bite-sized cubes.
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3
In another skillet, heat the remaining 1/3 of the canola oil on medium heat. Add the onions and garlic, and cook for about 5 minutes, or until the onions begin to sweat. Remove from heat.
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4
Into a medium to large pot, add all but 1 cup of the chicken stock and bring to a boil. Add the cooked chicken, onions and garlic, enchilada sauce and green chilies. Keep it at a simmer over medium heat.
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5
Into a bowl, add the masa harina and 1 cup of stock. Stir to combine the masa and then pour it into the soup. Give a good stir, then add the Velveeta. Stir, and reduce the heat to medium low. Cook for about 20 minutes.
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6
When you are ready to serve, ladle the soup into a bowl and top with crushed tortilla chips and shredded Monterey jack cheese.
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7
The end result is everything you would expect in traditional enchilada verdes, but in soup form. I hate to say it, but the soup form is pretty darn delicious and possibly better than the original! Hope you enjoy!
