Chili's Chicken Enchilada Soup
1/2 cup Vegetable oil
2/4 cup Chicken base 3 cups diced Yellow Onions 2 tsp. ground Cumin 2 tsp. Chili Powder 2 tsp.
granulated Garlic
3/2 tsp. Cayenne pepper 2 cups Masa Harina 4 quarts Water (divided) 2 cups crushed Tomatoes
4/2 lb. processed American cheese, cut in small cube 3 lb. cooked, cubed chicken
In 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 quart water. Stir until all lumps
dissolve. Add to sauteed onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3
minutes, stirring constantly. This will eliminate any raw taste from Masa harina. Add remaining 3
quarts 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.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗