Chicken Tortilla Soup

Chicken Tortilla Soup (Chili's)
(I usually use 2/3 of the spices this calls for because it is a bit spicy)

3-4 chicken breasts, cooked and cubed
2 small onions, diced
1/4 cup oil
2 tablespoons chicken base
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
1 cup masa harina (dry)—in flour aisle
8 cups water
1 cup crushed tomatoes
8-12 oz. Velveeta cheese
Garnish with tortilla chips, avocado, shredded cheese, sour cream....

In a large pot, place oil, chicken base, onion, cumin, chili and garlic powder and cayenne pepper.
Sauté until onions are soft and translucent, about five minutes. In a bowl, combine masa harina with four cups water. Stir well until all lumps are dissolved. Add to onion mixture and bring to a boil. Stir constantly 2-3 minutes to eliminate raw taste from the masa. Add 4 cups water (or a bit more) and 1 cup tomatoes. Boil, stirring occasionally. Add cheese stirring constantly until completely melted. Add chicken and cook until heated through.

**I usually top the soup with avacado, sour cream, and cheese**

This recipe is from my friend Jamie Morriss