The Whole Enchilada; Soup, that is.

I love enchiladas and soup, so throw them together and you get....
Chicken Enchilada Soup
1/4 cup canola/vegetable oil
1 1/2 cups diced yellow onion
1 tsp ground cumin
1 tsp chili powder
1 tsp granulated garlic
1/4 tsp cayenne pepper
1 cup masa harina (cornmeal)
32 oz chicken broth
1 cup canned crushed tomatoes
4 ounces Velveeta, cubed
1-2 lbs cooked chicken breast, cubed
Optional ingredients: 1 can of corn, 1 can black beans, rinsed, diced green chilies
Garnish
Shredded cheddar cheese
2 cups crushed tortilla chips
cilantro
sour cream 
(whatever you put on your enchilada!)

1. To a large pot, add the oil, onions, cumin, chili powder, granulated garlic, and cayenne pepper. Saute until the onions are soft, about 5 minutes.
2. In a large bowl, combine the masa harina with 2 cups of the chicken broth. Stir until all the lumps are gone. Add to the sauteed onions and bring the mixture to a boil. Cook, stirring constantly, for an additional 2 to 3 minutes.
3. Add the remaining 2 cups chicken stock to the pot. Add the tomatoes and return to a boil, stirring occasionally. Add the cheese and stir until it melts. Add the chicken and any optional ingredients; heat and serve. 
4. Garnish with shredded cheese, tortilla chips, etc.

Healthy Cornbread
1 cup all-purpose flour
1 cup masa harina (cornmeal, white or yellow)
1/4 cup sugar
1/4 tsp salt
1 tsp baking soda
1 cup plain yogurt (I use l.f. sour cream)
2 eggs, beaten

1. Mix dry ingredients together in a medium bowl. 
2. Add the yogurt/sour cream and eggs, mixing just until blended. Don't overmix.
3. Pour into an 8x8 glass baking dish sprayed with cooking spray, and place into a preheated 400 degree oven. Bake for 20 minutes or until just starting to turn golden brown on top.
4. Sprinkle cheese on top before serving if you'd like.