This soup is very smooth and delicious. Whenever I make it, everyone comes by to eat, and I have to hide a second bowl for myself, because I get a craving for more.
I first tried this in a 4 qt pot and it filled it to the top making it hard to stir and keep in the pot, so be sure to use a bigger pot.
Place chicken breasts in a large pot and cover with water. Add salt and whatever other seasonings of your choice. Bring to a boil, reduce heat and simmer til done(1-1 1/2 hrs). Remove chicken and set aside to cool and measure out broth for recipe. Add water if needed to make 5 cups.
In a large pot(over 4 qts) heat vegetable oil over medium heat. Add garlic and onion and saute until onion is transparent. Add chicken broth and bring to a simmer.
In a medium bowl, combine the masa harina with 2 cups water and whisk until blended and add to the broth mixture slowly while stirring. Add enchilada sauce, cubed cheese, chili powder and cumin to pot and bring mixture to a boil.
Shred chicken and add about 2 cups to pot. Reduce heat and simmer about 30 mins.
I serve with tortilla chips and salsa.