Chili's Chicken Enchilada Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup(s) vegetable oil |
1/4 cup(s) chicken base |
3 cup(s) yellow onions diced |
2 teaspoon(s) ground cumin |
2 teaspoon(s) chili powder |
2 teaspoon(s) granulated sugar |
1/2 teaspoon(s) cayenne pepper |
2 cup(s) masa harina |
4 quart(s) water divided |
2 cup(s) tomatoes crushed |
1/2 pound(s) american cheese cut into small cubes |
3 pound(s) chicken |
Directions:
1. -In large pot place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.
2. -In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions, bring to a boil.
3. -Once mixture starts to bubble, continuing cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from masa harina.
4. -Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil; stirring occasionally.
5. -Add cheese to soup. Cook, stirring constantly, until cheese melts. Add chicken and heat through.
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