Chili's Chicken Enchilada Soup
1/2 cup Vegetable oil
1/4 cup Chicken base
3 cup diced Yellow Onions
2 tsp ground Cumin
2 tsp Chili Powder
2 tsp granulated Garlic
1/2 tsp Cayenne pepper
2 cup Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 lb processed American cheese, cut in small cube
3 lb cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Sauté 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 sautéed 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.
Yield: 1 1/2 gallons or 16-20 servings
Cook's Note: Recipe may be halved
Submitted by sooz
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