Chicken Enchilada Soup

from Jutta Solano

1/2 cup vegetable oil

1/4 cup chicken base

3 cup diced yellow onions

2 t. ground cumin

2 t. chili powder

2 t. granulated garlic

1/2 t. cayenne pepper

2 cups masa harina (this is corn FLOUR.  Do not use corn meal.)

4 qts water, divided

2 cups crushed tomatoes

1/2 lb velveeta cheese cubed

3 lbs boneless, chicken breasts cooked and shredded.

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 with 1 quart water.  Stir until all lumps dissolve.  Add to sauteed onions and bring to boil.  Cook an additional 2-3 minutes, stirring constantly.

Add remaining water to pot.  Add tomatoes and return to a boil, stirring occasionally.  Add cheese and stir until it melts.  Add chicken; heat and serve.

Jutta said that the soup gets better as it sits longer.  So, she will often make it ahead of time and then just heat it up for her guests.