Add 2T. of chicken broth to a large pot over medium heat. Stir in onions and garlic and saute over medium heat for about 2 minutes or until onions become translucent. Add remaining chicken broth.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to onions, garlic and broth.

Add 1 cup water, enchilada sauce, cheese and spices and bring mixture to a boil. Add chicken to the mixture. Reduce heat and simmer for 30-40 minutes or until thick.

Serve soup in cups and garnish with shredded cheese, corn tortilla chips or salsa, if desired.

Nutrition Information per serving:
260 Calories; 11g Fat (35.7% calories from fat); 26g Protein; 18g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 1239mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.