"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chili's Chicken Enchilada Soup Recipe

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This recipe for Chili's Chicken Enchilada Soup, by , is from The Best Cookbook Ever - Family and Friend's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ronaye Madell
Added: Wednesday, November 12, 2008


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 cubes
3 lb. 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.

Number Of Servings:
Number Of Servings:
16-20 servings




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