Chili's Chicken Enchilada Soup
This soup makes a hearty meal and is so tasty!Ingredients
- 1/2 cup vegetable oil
- 1/4 cup chicken base
- 3 cup diced yellow onions
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 2 teaspoon granulated garlic
- 1/2 teaspoon cayenne pepper
- 2 cup Masa Harina
- 4 quart water (divided)
- 2 cup crushed tomatoes
- 1/2 pound processed American cheese, cut in small cubes
- 3 pounds cooked, cubed chicken
Instructions
In a large pot, place oil, chicken base, onion and spices. Saute until onions are soft and translucent, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed 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 the pot. Add tomatoes; let mixture return 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.
Please note you must incorporate in the Mesa Harina into 1 quart of broth completely. If you add the Masa Harina into the soup directly, it will be difficult to blend in and may be lumpy. If you feel 2 cups is too much Masa Harina, I have made the soup with 1 1/2 cups with good results.
I found this on copykat.com
