Chicken Enchilada Soup

• 1/2 c. vegetable oil
• 1/4 chicken base
• 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
• 1 qt. water
• 3 qt. water
• 2 c. tomatoes, crushed
• 1/2 lb. processed cheese loaf (like Velveeta)
• 3 lb. cooked chicken, cubed

1. In large saucepan/stockpot place oil, chicken base, onions, and spices.
2. Saute until onions are soft and clear, about 5 minutes.
3. In a separate container add masa and 1 qt. of water. Stir until all lumps are dissolved.
4. Add to sauteed onions and bring to a boil.
5. Once the mixture starts to "bubble" continue cooking for approximately 2-3 minutes, stirring constantly.
6. This will eliminate the "raw" taste from the masa.

vegetable oil, chicken base, yellow onion, ground cumin, chili powder, garlic, cayenne pepper, harina, water, water, tomatoes, processed cheese, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21386 (may not work)