Chili’s Chicken Enchilada Soup

By longhornfans

Ingredients

• 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 (or reduce to 1 1/2 cups)
• 4 qt. Water (divided)
• 2 C. crushed Tomatoes
• 1/2 lb. processed American cheese, cut in small cube
• 3 lb. cooked, cubed chicken

Details

Servings 16
Adapted from copykat.com

Preparation

Step 1

1. In large pot, place oil, chicken base, onion and spices.

2. Saute until onions are soft and clear, about 5 minutes.

3. In another container, combine Masa Harina with 1 quart water. (NOTE: You must mix 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 mix in and may be lumpy.) Stir until all lumps dissolve. Add to sauteed onions and bring to boil.

4. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.

5. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup.

6. Cook stirring occasionally, until cheese melts. Add chicken; heat through.