Chili's Chicken Enchilada Soup
I got this recipe from CopyKat.com and this is my favorite thing to eat at Chilis so I had to put it in my cookbook.
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READY IN: 1hr 15mins
SERVES: 16-20
YIELD: 1 1/2 Gallons
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup vegetable oil
- 1⁄4cup chicken base
- 3cups diced yellow onions
- 2teaspoons ground cumin
- 2teaspoons chili powder
- 2teaspoons granulated garlic
- 1⁄2teaspoon cayenne pepper
- 2cups masa harina
- 4
- 2cups crushed tomatoes
- 1⁄2
- 3lbs cubed cooked chicken
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DIRECTIONS
- 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.
- Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.
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