Chili's chicken enchilada soup

Yield: 16 Servings

Measure Ingredient
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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