Chili's Chicken Enchilada Soup

By Tamipri

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
• 4 qt. water, divided
• 2 c. crushed tomatoes
• 1/2 lb. processed American cheese, cut in small cubes
• 3 lb. cooked, cubed chicken

Preparation

Step 1

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.