Chili's Chicken Enchilada Soup

Chili's Chicken Enchilada Soup (18 servings, 3 points each)

1 Tbsp vegetable oil
1/2 cup onion
4 cups fat free chicken broth
1 cup masa harina (I think that's just Mexican flour)
1 tsp table salt
1/2 tsp ground cumin
1 lb skinless chicken breast, cooked
1 tsp minced garlic
1 cup canned enchilada sauce
16 oz Light Velveeta cubed
1 tsp chili powder

Add oil to a large pot over med heat. Add chicken to pot and brown for 4-5 min per side. Set chicken aside. Add onions and garlic to pot and saute over med heat for about 2 minutes with Pam, or until onions become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and wisk until blended. Add masa mixture to pot with onions, garlic, and broth. Add remaining water, enchilada sauce, cheese, and spices to pot and bring to a boil. Shred the chicken into bite size pieces and add to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.