Chicken Enchilada Soup

I made Chicken Enchilada Soup for dinner this evening. It didn't take too long and it was incredibly delicious! Jason said it was just as good as El Burrito's enchilada sauce, and was an amazing soup!
It had a tiny zing to it, but it wasn't super spicy. For those of you who don't know me very well, I have very sensitive taste buds, I like spicy things, but only to a certain degree. Jason on the other-hand loves spicy spicy things. We both loved the soup! It's great with tortilla chips and french bread! It's very filling and can be used as chip dip.

Here is the recipe:
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina (corn flour)
3 cups water, divided
1 cup enchilada sauce (old el paso medium red enchilada sauce)
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin (I used about 1 1/2 tsp)

1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4.Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.