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1/4 cup vegetable oil	1/4 tsp cayenne pepper
1/8 cup chicken base	1 cup Masa Harina
1 1/2 cups diced yellow onions	2 quarts water, divided
1 tsp ground cumin	1 can crushed tomatoes
1 tsp chili powder	1/4 lb Velveeta cheese, cubed
1 tsp minced garlic	1 1/2 lb cooked chicken

Masa Harina is Mexican corn flour used to thicken soup. Cube or pull 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 1/2 quart water. Stir until all lumps are dissolved. Add to sauteed onions; bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 1 1/2 quarts water to pot. Add tomatoes; let mixture return to boil, stirring constantly. Add cheese to soup. Cook, stirring occasionally, until cheese melts. Add chicken; heat through. Makes 8 to 10 servings.