A recipe for Chili's Chicken Enchilada Soup. Follow the simple recipe instructions for Chili's Chicken Enchilada Soup shared by other home cooking experts.
Ingredients
1/2 Cup vegetable oil1/4 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 cubes
3 Pounds cooked, cubed chicken
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, 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
