1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves
1/2 cup diced onion
1 clove garlic, minced
4 cups chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
1 pound processed cheese, cubed
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.
In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.
To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes, or until thickened.