Step 1

In a pitcher or large measuring cup, combine the masa harina with 1 quart of the water. Stir until all lumps dissolve.

Step 2

In a large pot, combine the oil, chicken base, onions, cumin, chili powder, granulated garlic, salt, and cayenne. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes.

Step 3

Add masa harina mixture to the onions and bring to a boil. Once it starts to bubble, cook for 2 to 3 minutes, stirring constantly. (This will eliminate any raw taste from the masa harina.)

Step 4

Stir in the remaining 3 quarts of water and the tomatoes. Let the soup return to a boil, stirring occasionally.

Step 5

Add the cheese. Cook, stirring occasionally until the cheese melts.

Step 6

Add the chicken and heat through.