Chili's Chicken Enchilada Soup
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Serves/Makes: 16
Ready in: 30-60 minutes
- 1/2 cup vegetable oil
- 1/4 cup chicken base
- 3 cups diced yellow onions
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons granulated garlic
- 1/2 teaspoon cayenne pepper
- 2 cups masa harina
- 4 quarts water (divided)
- 2 cups crushed tomatoes
- 1/2 pound processed American cheese, cut in small cube
- 3 pounds cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saute 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 sauteed 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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