Heat olive oil in a larch Dutch oven or pot over medium heat. Add onion and garlic and saute until translucent (3-5 minutes).
Add 5 cups of chicken broth & enchilada sauce to pot and stir.
In a small bowl whisk Masa and 1 cup of chicken broth together, then add to the pot, mixing well. (The soup will start to thicken).
Add chili powder, cumin, salt and pepper to soup.
Cut Velveeta cheese into small blocks and add to broth stirring continuously.
Once the cheese is melted add corn, black beans, and shredded chicken, mix well.
Cook for an additional about 10 minutes, stirring occasionally.