Chili's Chicken Enchilada Soup

By JJCR

Ingredients

• 1/2 cup vegetable oil
• 1/4 cup chicken base
• 3 cups yellow onion; diced
• 2 tsp cumin
• 2 tsp. chili powder
• 2 tsp. granulated garlic
• 1/2 ts.cayenne pepper
• 2 cups masa harina
• 4 qt. water; divided
• 2 cup crushed tomatoes
• 1/2 lb processed american cheese; cut into small cubes
• 3 lb cooked chicken; cut into small cubes

Details

Servings 16

Preparation

Step 1

In a large pot, place oil, chiken base, onion and spices. Saute until onions ar soft and clear, about 5 min. In another container, combine masa harina with 1 qt. water. Stir until all lumps dissolve. Add to sauteed onion, bring to boil. Once mixture starts to bubble, continue cooking 2-3 min. stirring constantly. This will eliminate any raw taste from masa harina. Add remaining 3 qt. 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 12 gallons or 16-20 servings. Recipe can be halved.