Chicken Enchilada Soup

I was at my nieces the other day working together on our family tree.I had got there early so around noon her husband said lunch is ready.He had made this soup which I am not much of a mexican food eater,but boy was this good.So I hope you enjoy it.

Chicken Enchilada Soup

1 lb.skinless,boneless chicken breast halves.( You can use thighs if that's what you like)

1 T. vegetable oil

1/2 c diced onions

1 clove,minced

1 quart chicken broth

3/4 c flour

3 cups water divided

1 cup enchilada sauce

2 cups shredded cheddar cheese

1 t. salt

1 t. chili powder

1/2 t gd.cumin (Opt.) I didn't use it

In a large pot over medium heat,cook chicken breasts in oil until well browned on all sides.Remove and set aside.Cook onion and garlic in remaining oil until onions are are translucent.Pour in chicken broth.

In a bowl,whisk togehter the flour and 2 cups of water until well blended.Pour into pot with remaining 1 cup water,enchilada sauce,cheese,salt,chili powder and cumin if you like. Bring to a boil.

Shred cooked chicken and add to the pot,and reduced heat and simmer 30-40 minutes until thicken.You can add any toppings when it is served. I like to use tortilla chips or strips.Enjoy!