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Chili's Chicken Enchilada Soup
Notes:
This recipe may be halved.
1/2 C. Vegetable oil
1/4 C. Chicken base
3 C. diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 C. Masa Harina
4 qt. Water (divided)
2 C. crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Sauté 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 sautéed
onions and 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.
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