Chicken Enchilada Soup

1 tablespoon olive oil
1 pound chicken breast halves without skin, about 3 fillets
1/3 cup onion, finely chopped
1 clove garlic, crushed
4 cups chicken broth
1 cup mesa harina corn flour
3 cups water
1 cup enchilada sauce
16 ounces velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin powder


Add oil to a large pot over medium heat. Add chicken and brown for 5-6 minutes or until cooked through. Set chicken aside, reduce heat to low and sauté onion and garlic for 2 minutes. Add broth and raise heat to medium. In a bowl combine 3 cups of water with mesa harina, mix well, add to pot. Add the remaining ingredients except chicken, and bring to a boil. Shred chicken into small pieces and add to boiling soup. Reduce heat and simmer for 45 minutes. Serve topped with crushed tortilla chips.