In a 3-qt saucepan, add the chicken broth, salsa, Taco Bell Mild Sauce, crushed garlic, Velveeta cheese, canned chicken and liquid, dehydrated onion flakes, salt, chili powder and cumin. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot. Add remaining 1 cup of water to pot mix well and bring mixture to a boil. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup in cups or bowls, and garnish each with crumbled corn tortilla chips and a tablespoon of sour cream.
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|Serving Size: 1 Recipe (5158g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 7331 (64%)|
|Amt Per Serving||% DV|
|Total Fat 814.5g||1086 %|
|Saturated Fat 259.4g||1297 %|
|Monounsaturated Fat 327.6g|
|Polyunsanturated Fat 160.8g|
|Cholesterol 3918.1mg||1206 %|
|Sodium 4861.8mg||168 %|
|Potassium 9865.7mg||260 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 19g|
|Protein 971.3g||1388 %|
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Calories per serving: 11543
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