Instructions: In a large 2 gallon stockpot over med heat, combine oil, chicken base, diced onion, cumin,chili powder, garlic and cayenne pepper. Saute, stirring occasionally, until onions are tender.

Place masa harina in a large saucepan over low-med heat.gradually add 1 quart of water, stirring constantly to blend and remove lumps. Add masa harina mixture to onions and bring to a boil. Reduce heat and simmer mixture 2-3 minutes, stirring constantly, to eliminate the raw taste of the masa. Add remaining water to stockpot. Add tomatoes and allow mixture to return to a boil. Reduce heat to low and add cheese. Continue to simmer, stirring occasionally, until cheese melts. Remove from heat and add chicken.

Ladle into serving bowls. Pile cheddar cheese in center of soup bowl, place about a tablespoon of pico de gallo into the cheese and sprinkle with tortilla chips.

Yield 5 quarts.

Mom says the soup is great!

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