Chicken Enchilada Soup

1 lb. chicken breasts
1 small onion, chopped
1 clove garlic, minced
4 c. chicken broth
1 c. masa harina (corn flour, by flour on baking aisle)
3 c. water
1 c. red enchilada sauce (mild/medium)
2 c. extra sharp cheddar cheese, shredded
1 tsp. salt
1 tsp. chili powder
1 tsp. cumin

Cube chicken into small pieces. In large pot, cook onion, garlic, and chicken in a little olive oil until chicken is no longer pink and onions are translucent. Take off heat and allow to cool a second; add chicken broth. Return to heat. Whisk together masa harina and 2 c. water. Pour into pot and add the remaining 1 c. water, the enchilada sauce, and spices. Bring to boil. Add cheese and stir till melted. Reduce heat and simmer 30 minutes. Serve with crushed tortilla chips and shredded cheese.