Step 1

Add garlic to a large pot and saute for 1-2 minutes. Add chicken broth.

Step 2

In a medium bowl, whisk together masa harina and 2 cups water until well blended. Add masa mixture to the pot.

Step 3

Add remaining water, enchilada sauce, cubed Velveeta cheese, salt, onion, powder, chili powder and cumin. Bring to a boil.

Step 4

Add cubed chicken, reduce heat and simmer for 30 minutes.

Step 5

Garnish with tomatoes and tortilla strips.