Chili'S Chicken Enchilada Soup

• 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

1. In large pot, place oil, chicken base, onion and spices.
2. Saute until onions are soft and clear, about 5 minutes.
3. In another container, combine Masa Harina with 1 quart water.
4. Stir until all lumps dissolve.
5. Add to sauteed onions and bring to boil.
6. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
7. This will eliminate any raw taste from Masa Harina.
8. Add remaining 3 quarts water to pot.
9. Add tomatoes; let mixture return to boil stirring occasionally.
10. Add cheese to soup.
11. Cook stirring occasionally, until cheese melts.
12. Add chicken; heat through.

vegetable oil, chicken base, yellow onions, ground cumin, chili powder, garlic, cayenne pepper, masa harina, water, tomatoes, american cheese, chicken

Taken from www.food.com/recipe/chilis-chicken-enchilada-soup-59630 (may not work)