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Chili's Chicken Enchilada Soup

Recipe name:
Chili's Chicken Enchilada Soup

Recipe category:
Cheese

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Recipe details:

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 Pound process American cheese, cut in small cube 3 Pounds cooked, cubed chicken 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, 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. Makes 1 1/2 gallons or 16-20 servings. NOTE: Recipe can be halved

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Chili's Chicken Enchilada Soup

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