Chicken Enchilada Soup

1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices.
Saut until onions are soft and clear, about 5 minutes In another container, combine Masa Harina with 1 quart water.
Stir until all lumps dissolve.
Add to sauted onions, bring to boil.
Once mixture starts to bubble, continue cooking 2−3 minutes, stirring constantly.
This will eliminate any raw taste from Masa harina.
Add remaining 3 quarts water to pot.
Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup.
Cook stirring occasionally, until cheese melts.
Add chicken; heat through.
Makes 1 1/2 gallons or 16−20 servings.