In a medium bowl, whisk together masa harina and 2 cups water until well blended. Add masa mixture to the pot.
Add remaining water, enchilada sauce, cubed Velveeta cheese, salt, onion, powder, chili powder and cumin. Bring to a boil.
Add cubed chicken, reduce heat, and simmer for 30 minutes. **Add more broth, if needed, to be the consistency you like.
Garnish with tomatoes and tortilla strips.