Recipe(tried): Chili's Restaurant Chicken Tortilla Soup (copycat recipe)

CHILI'S RESTAURANT CHICKEN TORTILLA SOUP

1/4 cup vegetable oil
1/8 cup chicken base (found with chicken bouillon)
1 1/2 cups diced yellow onions
1 tsp ground cumin
1 tsp chili powder
1 tsp granulated or minced garlic
1/4 tsp cayenne pepper
1 cup Masa Harina (found with flour at grocery store)
2 quarts water, divided use
1 can crushed tomatoes
1/4 lb processed American cheese, cubed
1 1/2 lb cooked chicken, cubed or pulled

In a 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 a boil. Once mixture starts to bubble, continue cooking 2-3 minutes stirring constantly. This will eliminate any raw taste from the Masa Harina.

Add remaining 1 1/2 quarts of 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 8 to 10 servings. Recipe can be doubled.