Melissa Hartley's Chicken Enchilada Soup

• 1 tablespoon vegetable oil
• 1/2 cup onion, diced
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 quart chicken base
• 1 cup masa harina
• 3 cups water, divided
• 1 cup enchilada sauce
• 2 cups shredded Colby Jack or cheddar cheese
• 1 cup diced tomatoes
• 1 lb chicken, cooked and shredded
  
• tortilla stips
• sour cream
  

1. In a large pot place oil, chicken base, onion, and spices. Saute until onions are soft and clear (about 5 minutes). In large pot combine masa with 2 cups water. Stir until all lumps are dissolved. Add onion mix and bring to a boil. Cook an additional 2-3 minutes stirring constantly. Add remaining water, tomatoes and enchilada sauce and bring to a boil. Add chicken. Serve with cheese, sour cream, and tortilla strips