Chicken Enchilada Soup

It's cold here today. Even though the weatherman said it would be 78 degrees, it sure isn't. And a chill in the air makes me think about soup. This soup is kind of like the chicken enchilada soup at Chili's, only made fresh in your own kitchen instead of in a factory somewhere then shipped in a 5 gallon bucket to your neighborhood restaurant (total conjecture on my part, but it seems logical.).

Chicken Enchilada Soup
From Liza.

1/2 cup canola oil (or a little less)
1/4 cup chicken base/bouillon
2 cups onions, diced
2 tsp cumin
2 tsp chili powder
2 tsp garlic (powdered or fresh)
1/2 tsp cayenne pepper
2 cups masa flour (in the Mexican Foods aisle)
4 quarts water
2 cups crushed tomatoes
1 lb (16 oz.) Velveeta, cubed
2 or 3 lbs chicken, cooked and shredded
1 small can tomato sauce

In a large pot saute onions in oil, chicken base, and spices. Cook until onions are soft. In another bowl combine masa with 1 quart water. Whisk out lumps. Add to onion mixture and bring to boil. Mixture will be thick. Cook and stir three minutes to rid masa of raw taste. Add remaining water and whisk out lumps. Bring to boil. Add remaining ingredients and heat until cheese is melted. Serve with sour cream and crushed corn chips on top.

This makes a very large batch, so plan on halving the recipe, freezing some (it freezes great!), or inviting over the missionaries.