Cheesy Chicken Enchilada Soup

1/4 cup vegetable oil

1 1/2 cups onion, diced

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

1/4 tsp cayenne pepper

1 cup Masa Harina (found in the Mexican isle of your grocery store) or corn meal

8 cups chicken broth

1 cup of canned crushed tomatoes

1 (15oz) can RED enchilada sauce

8oz Velveeta cheese, cubed

3 cups chicken, shredded (I buy a rotisserie chicken from the deli and pull the chicken off the bones)

Toppings

Tortilla strips

Sour cream  

Heat a LARGE (12 quart preferably) pot over medium high heat and add the vegetable oil.

Once hot, add the onions and spices and saute until onions are soft and translucent, about 5 minutes.

In a separate bowl combine the Masa harina or corn meal  with 4 cups of chicken broth and whisk until combined.

Pour mixture into the large pot, and stir constantly, cooking, for 2-3 minutes. Mixture will become thick.

Pour in the remaining chicken broth, enchilada sauce and crushed tomatoes, stir and bring to a boil.

Add the cubed Velveeta cheese, and stir until melted. Stir in the shredded chicken.

Serve topped with sour cream and tortilla strips. Enjoy!