Chili's Chicken Enchilada Soup

Directions

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 harina with 1 quart water.

Stir until all lumps dissolve.

Add to sautéed 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 1½ gallons or 16 to 20 servings.

NOTE: Recipe can be halved