CHILI’S CHICKEN ENCHILADA SOUP

serving size: 8 Servings


Ingredients

1/4 cup Vegetable oil
1/8 cup Chicken base
1 1/2 cups diced Yellow Onions
1 teaspoon ground Cumin
1 teaspoon Chili Powder
1 teaspoon granulated Garlic
1/4 teaspoon Cayenne pepper
1 cup Masa Harina
2 quarts Water (divided)
1 Can (10 oz) Rotel diced tomatoes & green chilies
1/4 pound processed American cheese -- cut in small cube
1 1/2 pounds cooked -- cubed chicken

Instructions

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 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 1 quart 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.



3 quarts

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