Chicken Enchilada Soup - cooking recipe

Ingredients

1/2 c. vegetable oil
1/2 c. chicken base*
3 c. diced onion
2 tsp. ground cumin
2 tsp. chili powder
2 tsp. granulated garlic
1/2 tsp. cayenne pepper
2 c. Masa Harina*
4 qt. water (divided)
2 c. crushed tomatoes
1/2 lb. processed American cheese, cubed
3 lb. cooked chicken, shredded

Preparation

In large pot, place oil, chicken base, onion and spices.
Saute until onions are soft and clear, about 5 minutes.
In another container, combine Masa Harina with 1 qt. water.
Stir until all lumps dissolve.
Add to sauteed onions and bring to a boil.
Once mixture starts to bubble, cook 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
Add remaining 3 qts. water to pot.
Add tomatoes; return to boil, stirring occasionally.
Add cheese.
Cook, stirring occasionally, until cheese melts.
Add chicken; heat through.
Makes 1 1/2 gallons, 16-20 servings.
Can easily be halved.