Chicken Enchilada Soup

From the kitchen of my Aunt Jeanmarie

1 T. oil
1 lb. chicken breasts
1/2 onion, diced
1 clove garlic, minced
4 c. chicken broth {I use water and bouillon to equal 4 c.}
1 c. masa harina {Mexican cornmeal flour}
3 c. water
1 can enchilada sauce
1 lb. processed cheese, cubed
1 t. salt
1 t. chili powder
1/2 t. ground cumin

Brown chicken in hot oil. Shred and set aside. Saute onion and garlic. Pour in chicken broth. In a medium bowl combine masa harina and 2 cups of water; whisk until well blended. To onion mixture add the masa harina mixture, remaining water, enchilada sauce, cheese and spices. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30-40 minutes.

Serve with shredded cheese and tortilla chips.