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Chili's Chicken Enchilada Soup Recipe

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

Melissa Martin
Added: Thursday, November 27, 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 cube
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 sautéed
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.




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