Chicken Enchilada Soup

Note: Masa Harina is a type of corn flour. It is found at most grocery stores in the flour section

1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 tsp. ground Cumin
2 tsp. chili powder
2 tsp. granulated garlic
1/4 tsp. cayenne pepper (you can double this if you like a little more kick)
2 cups Masa Harina
4 quarts water (divided)
2 cups finely diced tomatoes
1/2 lb. processed American Cheese (cut in small cubes)
3 lb. cooked cubed chicken breast

In a 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 and stir until all lumps dissolve. Add one more quart water and add to sauteed onions and bring to a boil. Once mixture starts to bubble, continue cooking 3 to 5 minutes, stirring constantly. This will eliminate any raw taste from the Masa Harina.
Add remainng 2 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. Makes 6 quarts or 16 to 20 servings.
This soup is great served in bread bowls and or tortilla chips.