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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 Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Theresa Mosley
Added: Sunday, August 21, 2005


1/2 Cup Vegetable Oil
1/4 Cup Granulated Chicken Base
2-3 Cups Diced Yellow Onion
2 Tsp. Ground Cumin
2 Tsp. Chili Powder
2 Tsp. Granulated Garlic
1/4 Tsp. Cayenne Pepper
2 Cups Masa Harina
3 Quarts Water
2 Cups Crushed Diced Tomatoes (Or 1 Can Rotel Tomatoes)
1 Lb. Velveeta Cheese Cut Up Into Small Chunks
2 to 3 Lbs. Cooked, Cubed Chicken


2 to 3 Cups Grated Cheddar Cheese
1 Cup Pico de Gallo
1 Dozen Corn Tortillas, Cut Into Thin Strips and Fried

In a large (2 gallon) stockpot over medium heat, combine oil and diced onion. Saute, stirring occasionally, until onions are tender. Add tomatoes, chicken base, spices and masa harina.

Gradually add 1 quart water, stirring constantly to blend and remove lumps. Bring to a boil. Reduce heat and simmer mixture 2-3 minutes, stirring constantly, to eliminate the raw taste from the mesa. Add remaining water to stockpot. Allow mixture to return to a boil. Reduce heat to low and add Velveeta cheese. Continue to simmer, stirring occasionally until cheese melts. Remove from heat and add chicken. Ladle into serving bowls. Pile cheddar cheese in center of soup bowl, place about a tablespoon of Pico de Gallo onto the cheese and sprinkle soup with tortilla strips.

Number Of Servings:
Number Of Servings:
Makes 4-5 quarts




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