Chicken & Green Chile Enchilada Soup

Designed this recipe the other day, kids loved it. I did use a chicken tortilla soup recipe style as basis, but wanted the soup to taste like the chicken green chili enchiladas I make.
This is VERY MILD spicy-heat-wise(although, my wife would say my interpretation of hot is like everyone else's of too hot). But you can add more spice if you want it to have more "bite".

Ingredients:

• 1/4 cup of chicken bouillon powder(or 5 cubes)
• 1 large yellow onion, diced very small
• 2.5 tsp of ground cumin( or to taste, I like using more)
• 2 tsp of chili powder
  
• 1.5 tbsp of minced garlic
• 1/2 tsp cayenne pepper(if desired)
• 2 cups masa harina( this is corn tortilla mix, buy it in the Latin food part of the supermarket).
• 4 qts. water
• 8 oz. Velveeta, cubed
• 3 lbs cooked boneless chicken breast
• 1 small can of diced green chillies
• * Optional 1 cup of half and half( for creaminess, or you can use sour cream)
  

In a large soup pot add 1 of the 4 qts of water, boil your chicken breasts. When they are cooked through, not falling apart, remove them from the water and set them aside.
Next, add your onions, seasoning, bouillon and garlic. When onions appear "clear" or semi-translucent, gradually whisk the masa harina until all the lumps are dissolved.
Add the rest of the water and the cubes of Velveeta cheese, turn down to medium heat and stir every so often until cheese is melted.
Last step is to adjust taste with seasonings to your desired heat. Serve with corn chips, shredded cheese and a dollop of sour cream.