Chilis Chicken Enchilada Soup

• 1/2 cup vegetable oil
• 1/4 cup chicken base
• 3 cups diced yellow onions
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2-2 cup masa harina (Note -- Depending on how you like your soup, 1/2 c makes a thinner soup while 2 c makes a thicker so)
• 4 quarts water (divided)
• 2 cups crushed tomatoes
• 1/2 lb processed American cheese, cut in small cubes
• 3 lbs cubed cooked chicken

Change Measurements: US | Metric

Directions:

Prep Time: 5 mins

Total Time: 25 mins

1. 1 In large pot, place oil, chicken base, onion and spices.
2. 2 Sauté until onions are soft and clear, about 5 minutes.
3. 3 In another container, combine Masa Harina with 1 quart water.
4. 4 Stir until all lumps dissolve.
5. 5 Add to sautéed onions and bring to boil.
6. 6 Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
7. 7 This will eliminate any raw taste from Masa Harina.
8. 8 Add remaining 3 quarts water to pot.
9. 9 Add tomatoes; let mixture return to boil stirring occasionally.
10. 10 Add cheese to soup.
11. 11 Cook stirring occasionally, until cheese melts.
12. 12 Add chicken; heat through.

Not healthy with that cheese and corn but maybe it can be tweaked????