Chili's® Chicken Enchilada Soup

Chili’s® Chicken Enchilada Soup

Brian Kolodziej, vice president of culinary for all Chili’s Grill & Bars sent the recipe

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 (see note)
4 Quarts water (divided)
2 Cups crushed tomatoes
1/2 Pound process American cheese, cut into small cubes
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 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.