Insider's Recipes Master Edition by Recipe Masters - HTML preview

Chili's Chicken Enchilada Soup

 1/2 cup Vegetable oil
 1/4 cup Chicken base
 3 cups diced Yellow Onions
 2 tsp. ground Cumin
 2 tsp. Chili Powder
 2 tsp. granulated Garlic
 1/2 tsp. Cayenne pepper
 2 cups Masa Harina
 4 quarts Water (divided)
 2 cups crushed Tomatoes
 1/2 lb. processed American cheese, cut in small cube
 3 lb. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Saut 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 sauted 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.