Chili'S Chicken Enchilada Soup - cooking recipe

Ingredients

1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
1/2 - 2 cup masa harina (Note -- Depending on how you like your soup, 1/2 c makes a thinner soup while 2 c makes a thicker so)
4 quarts water (divided)
2 cups crushed tomatoes
1/2 lb processed American cheese, cut in small cubes
3 lbs cubed cooked chicken

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 quart water.
Stir until all lumps dissolve.
Add to sauteed onions and bring to boil.
Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
This will eliminate any raw taste from Masa Harina.
Add remaining 3 quarts water to pot.
Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup.
Cook stirring occasionally, until cheese melts.
Add chicken; heat through.