Chili's chicken enchilada soup
16 Servings
Ingredients
| Quantity | 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 |
Directions
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