Chicken Enchilada Soup

This is such a good soup, and so filling!  Also super easy.

1 lb chicken breasts (3-4 fillets)
1 can cream of chicken soup
1/2 C diced onion
1 garlic clove
4 C chicken broth
1 C masa harina (flour)
3 C water
1 can enchilada sauce
16 oz. Velveeta Cheese
1 tsp salt, to taste
1 tsp chili powder
1/2 tsp cumin

Add chicken breasts and one can of cream of chicken soup to a crock pot and bake for about 4-5 hours on high.
When the chicken is done baking...
Add onions and garlic to a pot and saute over medium heat for about 2 minutes, or until the onions begin to become translucent.
Add chicken broth to the pot.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
Add the masa mixture to the pot with the onions, garlic and broth.
Add remaining water, enchilada sauce, cheese and spices and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot.
Reduce heat and simmer soup for 30-40 minutes or until thick.
 Serve in cups or bowls and garnish with shredded cheese, diced tomatoes, sour cream, and crumpled tortilla chips.

(I made my own tortilla chips for this soup. Slice up several flour tortillas into thin strips and saute with a 1 tsp of olive oil and a pinch of salt until the tortillas strips are crispy).