1/2 cup vegetable oil

1/4 cup chicken base

3 cups diced yellow onions

2 teaspoons ground cumin

2 teaspoons chili powder

2 teaspoons granulated garlic

1/2 teaspoon cayenne pepper

2 cups masa harina

4 qts. water, divided

2 cups crushed tomatoes

1/2 lb. Velveeta cheese, cubed

3 lbs. boneless, chicken breasts, cooked and shredded

Garnish - cheddar cheese, tortilla chips, and Pico de Gallo

1. In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear,

    about 5 minutes.

2. In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve.

    Add to sautéed onions and bring to boil. Cook an additional 2-3 minutes, stirring constantly.

3. Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and

    stir until it melts. Add chicken; heat and serve.

4. Garnish with shredded cheddar cheese, crumbled tortilla chips, and Pico de Gallo.

Serves 16-20