Chicken Chili Verde

1/2 cup vegetable oil
2 cups onion, chopped
3 tablespoons Spike seasoning
1 1/2 teaspoons onion powder
8 cups chicken or vegetable broth
1 1/4 pounds boneless, skinless chicken breast, chopped
2 1/2 cups all-purpose, unbleached white flour
2 teaspoons ground cumin seed
1 teaspoon white pepper
2 1/2 cups (or two 11 ounce cans) diced chiles
1 (3 pound) can diced tomatoes, in juice

Heat oil in a nonreactive soup pot over medium heat. Add onions and saute until translucent, stirring occasionally, about five minutes. Add flour to form a roux. Allow roux to cook for two minutes. Add broth and spices, whisk well. Turn heat to high; continue to whisk until mixture comes to a boil and thickens. Reduce heat to low and add green chiles. Allow mixture to come back to a gentle boil, stirring occasionally, about an hour. Add tomatoes and chicken. Stir well and bring mixture back to a boil, stirring occasionally. Taste and season as desired.

Makes one gallon or 8 soup-size servings.