Chili's Chicken Enchilada Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I got this recipe from and this is my favorite thing to eat at Chilis so I had to put it in my cookbook. 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 |
4 quarts water (divided) |
2 cups crushed tomatoes |
1/2 lb processed american cheese, cut in small cube |
3 lbs cubed cooked chicken |
Directions:
1. 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 and 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.
2. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.
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