Chili's Chicken Enchilada Soup

by Jana

1/4 c. vegetable oil

1/8 c. chicken base

1 1/2 c. diced yellow onion

1 t. ground cumin

1 t. chili powder

1 t. granulated garlic

1 c. masa harina

2 qts. water (divided)

1 c. crushed tomatoes

1/4 lb. processed American cheese, cut in small cubes

1 1/2 lb. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices.  Sauté until onions are soft and clear, about 5 minutes.  In another container, combine masa harina with 1 quart of the water.  Stir until all lumps dissolve.  Add to sautéed onions and bring to a boil.  Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.  This will eliminate any raw taste from masa harina.  Add remaining water to pot.  Add tomatoes; let mixture return to boil, stirring occasionally.  Add cheese to soup.  Cook, stirring a bit until cheese melts.  Add chicken; heat through.  Makes 8 servings.