Chili's Enchilada Soup

By lamarandrose

Anyone who frequents a Chili's Grill & Bar knows what an important part of their experience this soup is. A big, hot bowl of Enchilada Soup, some warm tortilla chips,

Ingredients

• •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 (Mexican flour)
• •4 quarts water (divided)
• •2 cups crushed tomatoes
• •1/2 pound processed American cheese (Velveeta works great!), cut into small cubes
• •3 pounds cooked, cubed chicken breast
• •Mixed cheese shreds, fresh pico de gallo, and crunchy tortilla strips

Preparation

Step 1

1.In large pot, combine oil, chicken base, onion, and spices. Saute until onions are soft and clear (about 5 minutes).


2.In a mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve.


3.Add Masa Harina "rue" 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 Masa Harina.


4.Add tomatoes and remaining 3 quarts water to pot. Let mixture return to boil stirring occasionally.


5.Add American cheese (or Velveeta) to soup. Cook, stirring occasionally, until cheese melts.


6.Add chicken; heat through.


7.Ladel into BIG ;) soup bowls.


8.Top with mixed cheese shreds, pico de gallo, and tortilla strips.


9.Enjoy your Chili's Enchilada Soup!