Chicken Enchilada Soup

My husband is a lover of the restaurant chain Chili's so when it is his turn to pick that is often where we end up. One of the things always on the menu is their enchilada soup. It is a really nice starter or can even be the whole meal. In my version I added a few more veggies that you see in the restaurant version and mine also has a little more kick to it.
We loved it and my husband especially appreciated the extra spice.

Chicken Enchilada Soup

2 chicken breasts
1/2 tsp chili powder
1 tsp kosher salt
1/4 tsp pepper
2 tsp vegetable oil
2 Tbsp garlic, minced
1 onion, diced
1 c masa hariana
2 1/2 cups water
4 cups chicken stock
1 can(10 oz)enchilada sauce
1 can (4 oz) diced green chilies
16 oz velveeta
salt
1 tsp chili powder
1/2 tsp cumin

Garnish:
pico de gallo
tortilla strips
montery jack cheese

        1. Season the chicken on both sides with the chili powder, salt and pepper. Add the oil to a 4 qt pot and cook, searing each side, until cooked through. Remove and set aside.
2. Add the garlic and the onion to the pot and stir, cooking until they begin to become translucent. Combine the masa and the water and stir to distribute evenly and prevent lumps before pouring in to the pot. Use a spoon to scrape any bits from the bottom of the pan.
3. Add the remaining ingredients and cook on medium low heat until the velveeta has completely melted and incorporated into the soup. Dice the cooled chicken and add to the pot.
4. Ladle into individual portions and top with the desired garnishes to serve.