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Chicken Enchilada Soup

1/4 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina
4 quarts water (divided)
2 cups crushed tomatoes
1/2 pound processed American cheese, cut in small cubes
3 pounds cooked, cubed chicken

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, bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from the Masa Harina. Add remaining 3 quarts water to the 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 1 1/2 gallons or 16-20 servings.