Chicken Enchilada Soup

1 lb. chicken breasts, cooked and shredded (or 2 cans of chicken)
1/2 cup onion, chopped (green onion is really good)
1 clove garlic
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup red enchilada sauce (try Old El Paso)
2 cups shredded cheese (cotjia or sharp cheddar cheese)
1 teaspoon salt

In large pot, cook onion and garlic in olive oil until onions are translucent.
Take off the heat and allow to cool a second; pour in chicken broth. Return to the heat.
Whisk together masa harina and 2 cups water. Pour into pot stirring well. Add 1 cup of cheese and all other ingredients except chicken. Bring to a boil. Add the chicken (and the broth if using canned chicken). Reduce heat and simmer 30-40 minutes.
Serve with crushed tortilla chips or Fritos, 1 cup of sheese, sour cream, cilantro and more green onions. Even better the second day.