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Chili's Chicken Enchilada Soup
Nb persons: 16
Yield:
Preparation time:
Total time:
Source: CopyKat Recipes
| 1/2 c. | vegetable oil |
| 1/4 c. | chicken base |
| 3 c. | diced yellow onions |
| 2 tsp. | ground cumin |
| 2 tsp. | chili powder |
| 2 tsp. | granulated garlic |
| 1/2 tsp. | cayenne pepper |
| 2 c. | Masa Harina |
| 4 qt. | water, divided |
| 2 c. | crushed tomatoes |
| 1/2 lb. | processed American cheese, cut in small cubes |
| 3 lb. | cooked, cubed chicken |
In a 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 qt. water. Stir until all lumps dissolve. Add to sauteed onions, bring to a boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from the Masa. Add remaining 3 qts. 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 1 1/2 gallons or 16-20 servings.
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