Chicken Enchilada Soup

1/4 c oil
2 T chicken base
1 1/2 c diced onions
1 tsp ground cumin
1 tsp chili powder
1 tsp granulated garlic
1/4 tsp cayenne pepper
1 c Masa Harina (Mexican corn flour)
2 quarts water, divided
1 c crushed tomatoes
1/4 lb processed american cheese (like velveeta) cubed
1 1/2 lbs cooked, cubed chicken breast
 In large pot,  combine oil, chicken base, onion. and spices. Saute until onions are soft and clear. about 5 minutes.
In a mixing bowl, combine Masa Harina with 1/2 quart water.  Stir until all lumps dissolve.
Add Masa Harina rue to sauteed onions,  bring to a boil.  Once mixture starts to bubble continue cooking 2-3 minutes, stirring constantly.  This will eliminate any raw taste from Masa Harina.
Add tomatoes and remaining 1 1/2 quarts water to pot. Let mixture return to boil stirring occasionally.
Add cheese cubes.  Cook, stirring occasionally, until cheese melts.  Add chicken; heat through.
Top with grated cheese, pico de gallo and tortilla strips.