Chicken Enchilda Soup

-Alice G.

1/2 C. Vegetable
1/4 C. Chicken base (I use powdered bullion)
3 C. Diced yellow onions
2 tsp ground cumin
2 tsp chili powder
2 tsp garlic powder
1/2 tsp cayenne pepper
1/2-2 C. Masa Harina (Depending on how you like your soup 1/2 makes thinner soup 2 C. Makes thicker I used almost 2 C)
4 QTS water (DIVIDED)
2 C. Crushed tomatoes
1/2 lb. Of American Cheese cut in small cubes. (I use velveeta, works fine)
3 lbs. Cubed cooked chicken (I boil whole chicken and then shred it.

NOTICE THERE IS NO SALT ADDED, IT'S SALTY ENOUGH FROM CHEESE AND CHICKEN BASE.

Directions

In large pot, place oil, chicken base, onions and spices. Saute on medium heat until onions are soft and clear...7-10 min.
In another container, combine Masa Harina with 1 qt. water, stir with wisk until all lumps dissolve. Add to sauteed onions and bring to boil, continue boiling for about 3-4 minutes,STIRRING CONSTANTLY. (This eliminates any raw taste from Masa Harina.) Add remaining 3 qts water to pot. Add tomatoes; let mixture return to boiling, stirring occasionally. Add cheese to soup. Cook stirring constantly until cheese melts. Add chicken, heat through. I then lower heat to about 3 and cook for half hour.

I serve with crunched tortilla chips on top of bowls of soup. We also sometimes add a little grated cheese or whatever else sounds good.

This makes HUGE pot of soup but it does freeze well for nights when you're rushed to make dinner. LOVE IT!