Chili's Chicken Enchilada Soup

1 tbsp olive oil
1 lb. chicken breast fillets (approximately three fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (corn flour NOT corn meal)
3 cups water
1 cup enchilada sauce
16 ounces Velveeta (shredded cheddar works just as well)
1 tsp salt
1 tsp chili powder
1/2 tsp cumin

Remove any fat from chicken and cut into bite-size pieces.  Heat oil in a large pot and add cut up chicken to hot oil.  Cook until browned and cooked through.  Add onions and garlic and saute over medium heat until onions become translucent.  Add chicken broth.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.  Add to soup pot.  Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.  Reduce heat and simmer for 30-40 minutes or until thick.  Garnish with shredded cheddar cheese, crumbled tortilla chips, and pico de gallo.

Note:  I used three cloves garlic and three cans of chicken broth.  This is a really thick soup and will easily take the extra chicken broth.  For the chicken, you can also use a rotisserie chicken.