Chili's Chicken Enchilada Soup

Ingredients

• 1/2 cup(s) vegetable oil
• 1/4 cup(s) chicken base
• 3 cup(s) yellow onions diced
• 2 teaspoon(s) ground cumin
• 2 teaspoon(s) chili powder
• 2 teaspoon(s) granulated sugar
• 1/2 teaspoon(s) cayenne pepper
• 2 cup(s) masa harina
• 4 quart(s) water divided
• 2 cup(s) tomatoes crushed
• 1/2 pound(s) American cheese cut into small cubes
• 3 pound(s) chicken

Preparation

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