½ C. vegetable oil
¼ C. chicken base
3 C. diced yellow onions
2 t. ground cumin
2 t. chili powder
2 t. granulated garlic
½ t. cayenne pepper
2 C. masa harina
4 qts. water, divided
2 C. crushed tomatoes
½ lb. Velveeta cheese, cubed
3 lbs. boneless, chicken breasts, cooked and shredded

In large pot, place oil, chicken base, onion and spices. Sauté, until onions are soft and clear, about 5 minutes. In another container, combine masa with 1 quart water. Stir until all lumps dissolve. Add to sauté,ed onions and bring to boil. Cook an additional 2–3 minutes, stirring constantly. 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. Garnish with shredded cheddar cheese, crumbled tortilla chips, and salsa. Serves 16–20.