CHILI'S Chicken Enchilada Soup
1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground 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 process American cheese, cut into small cubes
3 pounds cooked, cubed chicken
DIRECTIONS
In large pot, place oil, chicken base, onion and spices. Sauté 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 sautéed onions; bring to boil.
Once mixture starts to bubble, continue cooking 2 to 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.
In large pot, place oil, chicken base, onion and spices. Sauté 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 sautéed onions; bring to boil.
Once mixture starts to bubble, continue cooking 2 to 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.
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