-In large pot place oil, chicken base, onion and spices. Saute 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 sauteed onions, bring to a boil.
-Once mixture starts to bubble, continuing cooking 2 to 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 constantly, until cheese melts. Add chicken and heat through.
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