Chili's Grill & Bar Chicken Enchilada Soup

1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina (see note)
4 quarts water (divided)
2 cups crushed tomatoes
1/2 pound process American cheese, cut into small cubes
3 pounds cooked, cubed chicken

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 harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions; bring to boil.

Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from masa harina.

Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil, stirring occasionally.

Add cheese to soup. Cook, stirring occasionally, until cheese melts. Add chicken; heat through.

Makes 1 1/2 gallons or 16 to 20 main-dish servings.