Add 1 tablespoon of oil to a large pot over medium heat.

Add chicken breasts to pot and brown for 4-5 minutes per side. Remove and set chicken aside.

Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent.

Add chicken broth.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.

Add masa mixture to pot with onions, garlic and broth.

Add remaining water, enchilada sauce, cheese and spices to pot 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 soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.