Chili's Grill & Bar Chicken Enchilada Soup

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Lynn Macom

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Oct 1, 1999, 3:00:00 AM10/1/99
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Chili's Grill & Bar Chicken Enchilada Soup

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.

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