Makeover Chicken Enchilada Soup

Directions

1. 1
   Cut each tortilla lengthwise into thirds; cut each widthwise into 1/4-in. strips.
2. 2
   Place strips and oil in a resealable plastic bag; shake to coat.
3. 3
   Combine chili powder, salt and cayenne.
4. 4
   Add to bag; shake to coat.
5. 5
   Arrange tortilla strips on a baking sheet coated with cooking spray.
6. 6
   Bake at 400 for 6-8 minutes or until crisp, stirring once.
7. 7
   Remove to paper towels to cool; set aside.
8. 8
   Meanwhile, in a Dutch oven, saute onion in oil until tender.
9. 9
   Add garlic; cook 1 minute longer. Stir in 4 cups water, chicken base, chili powder, cumin, coriander and cayenne.
10. 10
    Whisk masa harina and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
11. 11
    Reduce heat. Stir in process cheese until melted.
12. 12
    Add chicken; heat through. Ladle into bowls. Top with pico de gallo, shredded cheese and tortilla strips.