Chili's Grill & Bar Chicken Enchilada Soup
Lynn Macom
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 (see note)
4 quarts water (divided)
2 cups crushed tomatoes
1/2 pound process American cheese, cut into small cubes
3 pounds cooked, cubed chicken
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;
bring to boil.
Once mixture starts to bubble, continue cooking 2 to 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 to 20 main-dish servings.
Note: Recipe can be halved.