*  Exported from  MasterCook  *
 
                       Chili’s Chicken Enchilada Soup
 
 Recipe By     : Chili’s
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Mexican                          Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Cup           vegetable oil
      1/4  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 cube
    3      Pounds        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 or 16-20 servings.
 NOTE: Recipe can be halved
 
 
 
 
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