Chili's Chicken Enchilada Soup

Chili’s Chicken Enchilada Soup

Makes 16 servings.


1/2 cup vegetable oil
1 cup chicken base
3 cups diced yellow onion
2 teaspoons ground cumin
2 teaspoons chile powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina
4 quarts water, divided use
2 cups crushed tomatoes
1/2 pound process American cheese, diced
3 pounds cooked, cubed chicken

In large pot, combine oil, chicken base, onions, cumin, chile powder, garlic and cayenne. Saute for 5 minutes or until onions are soft and clear.

In another container, combine masa harina and 1 quart water. Stir until all lumps dissolve. Add to sauteed onions. Bring to a boil. Continue cooking for 2 to 3 minutes, stirring constantly. (Note: This eliminates any raw taste from masa harina.)

Add remaining 3 quarts water. Add tomatoes. Return to a boil, stirring constantly. Add cheese. Cook, stirring occasionally, until cheese melts. Add chicken. Heat through. masa harina

Note: Mass Harina…hominy (a type of corn) treated with lime and ground to a meal called masa. When dried, it is referred to as masa harina. Traditionally used for making corn tortillas

B-man :smiley: