Chili's Green Enchilada Soup

2 cups chicken broth
1 large can (28 ounces) green enchilada sauce
16 ounces queso blanco Velveeta cheese
1 7-ounce can diced green chiles
1 cup Mexican blend shredded cheese
½ cup masa harina or corn tortilla mix
½ teaspoon cumin
¼ teaspoon chili powder
optional: 2 boneless skinless chicken breasts, cooked and diced

Add chicken broth, enchilada sauce, and velveeta to a large soup pot.
Bring mixture to a boil and stir throughout until cheese is melted.
Add green chiles, Mexican blend cheese, and masa harina, stir until cheese is melted and mixtures thickens.
Stir in cumin, chili powder, and optional chicken.
Serve warm with desired toppings such as additional cheese, tortilla chips, cilantro, diced peppers.