Chicken Enchilada Soup

• 1/2 c. vegetable oil
• 1/2 c. chicken base*
• 3 c. diced onion
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 2 tsp. granulated garlic
• 1/2 tsp. cayenne pepper
• 2 c. Masa Harina*
• 4 qt. water (divided)
• 2 c. crushed tomatoes
• 1/2 lb. processed American cheese, cubed
• 3 lb. cooked chicken, shredded

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 qt. water.
4. Stir until all lumps dissolve.
5. Add to sauteed onions and bring to a boil.
6. Once mixture starts to bubble, cook 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
7. Add remaining 3 qts. water to pot.
8. Add tomatoes; return to boil, stirring occasionally.
9. Add cheese.
10. Cook, stirring occasionally, until cheese melts.
11. Add chicken; heat through.
12. Makes 1 1/2 gallons, 16-20 servings.
13. Can easily be halved.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67259 (may not work)