Directions (continued)

• 1/4-in. strips. Place strips and oil in a resealable plastic bag;
• shake to coat. Combine chili powder, salt and cayenne. Add to bag;
• shake to coat.
• Arrange tortilla strips on a baking sheet coated with cooking spray.
• Bake at 400° for 6-8 minutes or until crisp, stirring once.
• Remove to paper towels to cool; set aside.
• Meanwhile, in a Dutch oven, saute onion in oil until tender. Add
• garlic; cook 1 minute longer. Stir in 4 cups water, chicken base,
• chili powder, cumin, coriander and cayenne. 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.
• Reduce heat. Stir in process cheese until melted. Add chicken; heat
• through. Ladle into bowls. Top with pico de gallo, shredded cheese
• and tortilla strips. Yield: 6 servings.