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CHILI'S CHICKEN ENCHILADA SOUP

1/2 C. vegetable oil
1/4 C. chicken base
3 C. diced yellow onions
2 tsp. ground cumin
2 tsp. chili powder
2 tsp. granulated garlic
1/2 tsp. cayenne pepper
2 C. Masa Harina
4 qt. water, divided
2 C. crushed tomatoes
1/2 lb. Velveeta cheese, cubed
3 lb. boneless, chicken breasts, cooked and shredded
Cheddar cheese, shredded
Tortilla chips, crumbled
Salsa

In large pot, place oil, chicken base, onion and spices. Sauté 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 sautéed onions and bring to boil. Cook an additional 2 to 3 minutes, stirring constantly.

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

Garnish with shredded Cheddar cheese, crumbled tortilla chips, and salsa. Serves 16-20.