Chicken Enchilada Soup

1. Add garlic to a large pot and sauté for 1-2 minutes. Add Chicken broth. 2. In a medium bowl, whisk together masa harina and 2 cups water until well blended. Add masa mixture to the pot. 3. Add remaining water, enchilada sauce, cubed velveeta cheese, salt, onion powder, chili powder, and cumin. Bring to a boil. 4. Add cubed chicken, reduce heat, and simmer for 30 minutes. **Add more broth, if needed, to be the consistency you like. 5. Garnish with tomatoes and tortilla strips