1) Add 1 TBS. of oil to a large pot over medium heat.
2) Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
3) Add onions and garlic to pot and saute over medium heat for about 2 min., or until onion begin to become translucent.
4) Add chicken broth
5) Combine masa harina with 2 cups water in a medium bowl and whisk until blended.
6) Add masa mixture to pot with onions, garlic and broth.
7) Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
8) Shred the chicken into small, bit-size pieces and add to the pot.
9) Reduce heat and simmer soup for 30-40 minutes or until thick.
10) Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo,
11) PICO DE GALLO: 2 md. tomatoes, diced; 1/2 c. diced Spanish onion; 2 teas. chopped fresh jalapeno peppers, seeded and de-ribbed; 2 teas. finely minced fresh cilantro; 1 pinch salt.