Chili chicken enchilada soup

Ingredients:

1/2 cup vegetable oil
1/4 cup chicken base
3 cup diced yellow onions
2 teaspoon ground cumin
2 teaspoon chili powder
2 teaspoon granulated garlic
1/2 teaspoon cayenne pepper
2 cup masa harina
4 quart water, divided
2 cup crushed tomatoes
1/2 pound processed american cheese, cut in small cube
3 pound cooked, cubed chicken

Preparation:

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 saute. Add 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 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.