Chili's Chicken Enchilada Soup

1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic1/2 tsp. Cayenne pepper2 cups Masa Harina
4 quarts Water (divided)2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Saut until onionsare soft and clear, about 5 minutes In another container, combine MasaHarina with 1 quart water. Stir until all lumps dissolve. Add to sautedonions, bring to boil. Once mixture starts to bubble, continue cooking 2−3minutes, stirring constantly. This will eliminate any raw taste from Masaharina. Add remaining 3 quarts water to pot. Add tomatoes; let mixturereturn to boil stirring occasionally. Add cheese to soup. Cook stirringoccasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2gallons or 16−20 servings.