Chicken Enchilada Soup

• 1/4 cup Vegetable Oil
• 1/8 cup Chicken Base
• 1 1/2 cups Diced Yellow Onions
• 1 1/4 teaspoons Salt
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Granulated Garlic
• 1/4 teaspoon Cayenne Pepper
• 1 cup Masa Harina (Corn Flour)
• 2 quarts Water, divided
• 1 cup Crushed Tomatoes
• 1 pound Velveeta Cheese, cubed
• 1 1/2 pounds Boneless Chicken, cooked and shredded
• Garnish:
• 1 package Shredded Mexican Cheese Blend
• 1 bag Tortilla Strips or Tortilla Chips
• 1 small container of Pico or Salsa

1. In a large pot, place Vegetable Oil, Chicken Base, Onions, and Spices. Saute until Onions are soft and clear (about 5 minutes).
2. In another container, combine the Masa Harina with 1 quart Water and stir until all the lumps dissolve.
3. Add the Masa Harina/Water mixture to the sauteed Onions and bring to a boil. Cook an additional 2-3 minutes, stirring constantly.
4. Add remaining Water to the pot along with Crushed Tomatoes and return to a boil, stirring occasionally.
5. Add Velveeta Cheese cubes slowly, stirring until it melts.
6. Add Chicken; heat and serve.
7. Garnish with Shredded Mexican Cheese Blend, Tortilla Strips (or crumbled Tortilla Chips), and Pico (or Salsa).

vegetable oil, chicken base, onions, salt, ground cumin, chili powder, garlic, cayenne pepper, flour, water, tomatoes, velveeta cheese, chicken, tortilla strips, salsa

Taken from www.epicurious.com/recipes/member/views/chicken-enchilada-soup-52385781 (may not work)