Chili's Chicken Enchilada Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe may be halved. Masa Harina is a type of corn flour. It is found at most grocery stores in the flour section. From ( ) 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 garlic powder |
1/2 teaspoon cayenne pepper |
1/2-2 cup masa harina (note -- depending on how you like your soup, 1/2 c makes a thinner soup while 2 c makes a thicker so) |
4 quarts water (divided) |
2 cups crushed tomatoes |
1/2 lb processed american cheese, cut in small cubes |
3 lbs cubed cooked chicken |
Directions:
1. In large pot, place oil, chicken base, onion and spices.
2. Sauté until onions are soft and clear, about 5 minutes.
3. In another container, combine Masa Harina with 1 quart water.
4. Stir until all lumps dissolve.
5. Add to sautéed onions and bring to boil.
6. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
7. This will eliminate any raw taste from Masa Harina.
8. Add remaining 3 quarts water to pot.
9. Add tomatoes; let mixture return to boil stirring occasionally.
10. Add cheese to soup.
11. Cook stirring occasionally, until cheese melts.
12. Add chicken; heat through.
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