Chicken Enchilada Soup

1/2 c veg. oil
1/4 c chicken base
3 c diced yellow onions
2 t. cumin
2 t. garlic salt
1/2 t cayenne pepper
2 c masa harina (in the flour aisle)
4 qts water, divided
2 c crushed tomatoes (or 2 cans)
1/2 lb velveeta cheese, cubed
3 lbs shredded chicken

In LARGE pot, place oil, chicken base, onions, and spices. Saute until onions are soft and clear (about 5 minutes). In another bowl combine masa harina and 1 qt water. Stir unitl lumps dissolve. Add to sauteed onions, bring to boil. Cook an additional 2-3 minutes. Stirring constantly.
Add remaining water & tomatoes, return to boil. Stirring occasionally. Add cheese and stir until it melts, add chicken, heat and serve.
Top with shredded cheese, crumbled tortilla chips and salsa!

Serves 16-20!