chicken enchilada soup

This was really good!

Chicken Enchilada soup
1 lb boneless chicken breasts, chopped into bite sized pieces
1/2 c. chopped onion
2 tsp minced garlic
2 (14 oz) fat free chicken broth
2 cups water
1 cup masa harina
10 oz enchilada sauce
4 oz Velveeta light
1 tsp chili powder
1/2 tsp cumin
15 oz can black beans
11 oz can yellow corn
1 cup zucchini, chopped
10 oz canned tomatoes with green chilies

Spray large soup pot with cooking spray. Cook onions and garlic in pot with chicken until translucent. Add broth and bring to a boil. Meanwhile in a medium bowl wisk 2 cups water and masa harina. Add to pot along with remaining ingredients.
Yield: 8 servings. Per serving (1 cup) = 305 Calories; 9g Fat (26.1% calories from fat); 27g Protein; 32g Carbohydrate; 5g Dietary Fiber; 55mg Cholesterol; 1049mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.