Chili's Chicken Enchilada Soup

* Exported from MasterCook *

Chili's Chicken Enchilada Soup

Recipe By : Chili's
Serving Size : 16 Preparation Time :0:00
Categories : Mexican Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
4 Quarts water (divided)
2 Cups crushed tomatoes
1/2 Pound process American cheese, cut in small cube
3 Pounds 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.
NOTE: Recipe can be halved




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