Chilis chicken enchalada soup

• 1/2 cup Vegetable oil
• 1/2 cup Chicken base
• 3 cup Yellow onion diced
• 2 tsp Ground cumin
• 2 tsp Garlic powder
• 1/2 tsp Cayenne pepper
• 2 cup Mesa harina (mexican flour used to make corn tortillas)
• 4 quart Water
• 2 cup Crushed tomatoes
• 1/2 lb Processed american cheese (valveeta) cut into small cubes
• 3 lb Cooked shredded chicken
• 1 (toppings: cheese shredded, pico de gallo, tortilla strips)

1. In a large pot combine oil, chicken base, onion and spices saute until onions are soft and clear
2. In a medium mixing bowl combine mesa harina with 1 quart water stir until lumps dissolve
3. Add mesa to onions bring to a boil mixture will start to boil and get thick stir constantly at this point to eliminate the raw taste in the mesa.
4. Add remaining 3 quarts of water and tomatoes stir and let mixture return to boil stirring occasionally.
5. Add cheese cubes and stir until melted
6. Stir in shredded chicken
7. Serve with toppings and enjoy :)

vegetable oil, chicken base, onion, ground cumin, garlic, cayenne pepper, corn tortillas, water, tomatoes, american cheese, chicken, tortilla strips

Taken from cookpad.com/us/recipes/332826-chilis-chicken-enchalada-soup (may not work)