Chili's chicken enchilada soup

1 T vegetable oil
3 boneless, skinless chicken breasts, shredded
1/2 C diced onion
1 clove garlic, minced
4 C chicken broth
1 C mada harina (can be found in Mexican aisle in store, kind of like flour)
3 C water
1 C enchilada sauce
16 oz Velveeta cheese
1 t salt
1 t chili powder
1/2 t cumin

Add onions and garlic to pot and saute over medium heat for about 2 mins, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 C water in a medium bowl and whisk until blended. Add masa mixture to pot with oninos, garlic, and broth. Add remaining water, enchilada sauce, cheese, and spices to pot and bring mixture to a boil. Add chicken to pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup, garnished with shredded cheese, crumbled corn tortilla chips, or pico de gallo.