Chicken Enchilada Soup

1/2 C. Vegetable oil
1/4 C. Chicken base (powdered chicken stock)
3 C. diced Yellow Onions
2 tsp. ground cumin
2 tsp. chili powder
2 tsp. granulated Garlic
1/2 tsp. cayenne pepper
1 1/2 C. Masa Harina (corn flour)
4 qt. Water (divided)
2 C. crushed Tomatoes
1/2 lb. processed American cheese (cubed)
3 lb. cooked cubed chicken breast

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 and bring to boil. Once mixture starts to bubble, continue cooking 4-5 minutes, stirring constantly (very important step). 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 24 1-cup servings.

Number of Servings: 24

Recipe submitted by SparkPeople user NMT1029.