Chili's chicken enchilada soup

MAKES 21 (1-CUP) SERVINGS

1/4 cup vegetable oil

1/4 cup chicken soup base or bouillon granules

3 cups diced yellow onions

2 teaspoons ground cumin

2 teaspoons chili powder

2 teaspoons granulated garlic

1/2 teaspoon ground cayenne pepper

2 cups masa harina (see Note)

1 (28-ounce) can crushed tomatoes

1-1/2 pounds boneless, skinless chicken, cubed

1/2 pound Velveeta, cut into small pieces

Place oil, chicken soup base, onions, cumin, chili powder, granulated garlic and cayenne pepper in an 8-quart stockpot over medium-high heat. Saute until onions are soft and clear, about 5 minutes.

Place masa harina in a large bowl and slowly whisk in 4 cups of water, stirring until all lumps are dissolved. Add masa to sauteed onions and bring mixture to a boil. Cook 2 to 3 minutes more, stirring constantly.

Slowly stir in 12 cups of water, stirring until completely mixed and smooth. Add crushed tomatoes and return to a boil, stirring occasionally. Reduce heat to low and add chicken pieces; simmer for 15 minutes, taking care not to let the mixture boil.

Add cheese and stir until melted. Serve hot.

Note: Masa harina can be found at Hispanic grocery stores and is also called instant corn masa mix.

Amy Witt, Villa Park

Nutrition facts per serving: 157 calories, 6 g fat, 2 g saturated fat, 25 mg cholesterol, 15 g carbohydrates, 11 g protein, 919 mg sodium, 2 g fiber