Yardbird Enchilada Soup

Notes:
This recipe may be halved.

Ingredients:
½ C. Vegetable oil
¼ C. Chicken base
3 C. diced Yellow Onions
2 tsp. Ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
½ tsp. Cayenne pepper
2 C. Masa Harina
4 1/2 qts. Water (divided)
2 C. crushed Tomatoes
½ lb. Processed American cheese, cut in small cube
3 lb. Cooked, cubed chicken

Preparation:
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 ½ quarts water.  Stir until all lumps dissolve.  Add to sauteed onions and 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 ½ gallons or 16-20 servings.