Chili's Chicken Enchilada Soup

Not sure how she got it, but this recipe is from my sister Crystal. It's literally the Chili's recipe for this soup I guess. It's "souper" yummy too. ;0) This is what I order whenever we go there. The soup and salad and that yummy queso dip. So, eat up!

1 Tbsp. vegetable oil
1 lb. chicken breasts
1/2 cup Diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup Masa harina (flour)
3 cups water
1 cup enchilada sauce
16 oz. velveeta
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin

Garnish: shredded cheddar, crumbled tortilla chips, pico de gallo

1. Add oil to large pot over medium heat. Add chicken breasts to pot and brown. Set aside.
2. Add onions and garlic to pot and saute over medium heat for about 2 minutes. Add chicken broth.
3. Combine flour with 2 cups of water in a medium bowl and whisk until blended. Add this mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred chicken into small, bite sized pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Garnish.