|½ cup||Vegetable oil|
|¼ cup||Chicken base|
|3 cups||Diced yellow onions|
|2 teaspoons||Ground cumin|
|2 teaspoons||Chili powder|
|2 teaspoons||Granulated garlic|
|½ teaspoon||Cayenne pepper|
|2 cups||Masa harina|
|4 quarts||Water (divided)|
|2 cups||Crushed tomatoes|
|½ pounds||Process 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. Makes 1½ gallons or 16-20 servings. NOTE: Recipe can be halved.
Recipe by: Chili's Posted to TNT - Prodigy's Recipe Exchange Newsletter by Aquasea221@... on Jul 24, 1997
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