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Chicken Enchilada Soup

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1 tablespoon olive oil

1 lb. boneless, skinless chicken breast halves

1/2 cup diced onion

1 clove garlic, minced

2 cans (14.5 oz each) chicken broth

1/4 cup masa harina (fine corn meal)

1/2 cup water

1 cup enchilada sauce

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon oregano flakes

1 can black beans, washed and drained

1 can (4oz) green chilies, chopped

1 can white hominy, washed and drained, optional

1 can sweet yellow corn, washed and drained

1 can (28oz) crushed tomatoes

1 teaspoon cayenne pepper sauce

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