Chicken Enchilada Soup - cooking recipe

Ingredients

1/2 c. vegetable oil
1/4 c. granulated chicken bouillon
3 c. yellow onion, diced
2 tsp. ground cumin
2 tsp. chili powder
2 tsp. granulated garlic
1/2 tsp. cayenne pepper
2 c. masa harina
4 qt. water
2 c. crushed tomatoes
1/2 lb. Velveeta cheese, cut into small cubes
3 lb. cooked cubed chicken

Preparation

In a large (2 gallon) stockpot over medium heat, combine oil, chicken base, diced onion, cumin, chili powder, garlic and cayenne pepper. Saute, stirring occasionally, until onions are tender. Place masa harina in a large saucepan over low-medium heat. Gradually add 1 quart of water, stirring constantly, to blend and remove lumps. Add masa harina mixture to onions and bring to a boil. Reduce heat and simmer mixture 2 to 3 minutes, stirring constantly to eliminate the raw taste of the masa. Add remaining water to stockpot. Add tomatoes and allow mixture to return to a boil. Reduce heat to low and add cheese. Continue to simmer, stirring occasionally, until cheese melts. Remove from heat and add chicken. Ladle into serving bowls.