In large pot, place oil, chicken base, onion and spices. Saut until onions
are soft and clear, about 5 minutes In another container, combine Masa
Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted
onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3
minutes, stirring constantly. This will eliminate any raw taste from Masa
harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture
return to boil stirring occasionally. Add cheese to soup. Cook stirring
occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2
gallons or 16-20 servings.